Steamed Pork with Preserved Cabbage

This savory steamed pork dish is our family’s favorite. We eat it with a plate of warm steamed rice – always for lunch. This dish is quite salty, so the bland taste of the rice really compliments it.

The minced pork is paired with Tianjin preserved cabbage. It is finely chopped Tianjin (Chinese) cabbage preserved with salt and normally sold in form of ceramic container. The pickled vegetables is used to flavor the pork so it doesn’t dominate the flavor of the dish.

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Ingredients:

300 gr lean pork

1 1/2 tablespoons Tianjin preserved cabbage

1/2 tablespoon tapioca flour / corn starch

1 tablespoon sugar

1/2 teaspoon white pepper

1 teaspoon light soy sauce

1/3 cup ice water

Directions:

In a food processor, add all ingredients and grind till it forms grainy paste
Pour the minced pork in a medium sized heatproof bowl
Steam for 30 minutes
Serve with steamed rice

Note

  • We always use tapioca flour as starch agent – but can be substituted with corn starch
  • This dish is normally quite salty but we added sugar to counterbalance it. If too sweet, reduce the amount of sugar
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5 Responses to “Steamed Pork with Preserved Cabbage”

  1. 1

    lk — November 29, 2008 @ 5:47 pm

    My mom used to cook this dish. Instead of grinding the pork, she used ready-made minced meat. Hmmm… it brings back a lot of my fond memories. ;)

    lk’s last blog post..Sushi rolls ???

  2. 2

    Michelle T — January 25, 2009 @ 3:58 am

    What a beautiful blog!!! Thanks so much for posting such great recipes and for your pictures. Re-living Asian food makes me so happy! :) Please keep posting! I’ll definitely be back to borrow some recipes!

    Michelle T’s last blog post..The Problem with DimSum

  3. 3

    Judy — September 20, 2010 @ 3:14 am

    Brilliant! I was just thinking about this dish. I’d also think to add fermented black bean to give it an earthier flavour.

  4. 4

    apodistagon — March 31, 2014 @ 11:09 am

    Why the ice water?

    • Jun replied: — April 14th, 2014 @ 12:53 am

      Ice water will make the minced meat bouncier. I am not sure why so, but that’s what people here normally do when they are making meat balls or any dishes with minced meat.

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