We serve the pork right out of the bowl with a spoon to ladle the meat and juices over steamed jasmine rice and alongside a leafy Chinese green like baby bok choy or gai lan. © Copyright 2020 Itsjanius Recipes. Let’s Connect – Check out my Youtube Channel, Pinterest, Facebook and Instagram. In a Chinese household, steamed pork patty is often accompanied by a bowl of plain white rice and a vegetable dish, such as fried garlic spinach. If you are using already ground pork, you can cut up all the ingredients separately and just mix in with … The longer you marinate the meatloaf, the more flavourful it will be, as you give the meat more time to absorb the flavour. Over the years, I’ve started to add in ginger and minced scallions. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. To marinate, you’ll need light soy sauce, sesame oil, finely chopped garlic, a pinch of sugar and some cornstarch to help bind the flavour. To revisit this article, visit My Profile, then View saved stories. If you have time, try marinating the dish for at least an hour, if not longer. . Chop the pork into smaller, cubed pieces (about 2-3cm) and mince in a mixer/blender for about 20 seconds. In my family, the one constant in our making of yook baeng is the bowl we prepare it in. Alternatively, you could also order them online here. However, this depends on the amount and thickness of the minced meat that is used. You won’t be able to freeze the patty if you’ve already steamed it. Your email address will not be published. Ingredients to go with steamed minced meat. Add salt, chicken soup base, sesame oil, oyster flavoured sauce and cornstarch. Based on this recipe, steam for about 30 minutes. Restaurant recommendations you trust. Mix this thoroughly. I hope you can find some inspiration here when you’re looking for a new dish to try. The two main ingredients used to make this steamed pork patty is pork shoulder and preserved turnip. This steamed pork patty dish is one of those classic Cantonese dishes that you can find in a more traditional household. Some mix in salted duck egg, dried shrimp, fermented black beans, or a splash of Shaoxing wine. Chop the pork into smaller, cubed pieces (about 2-3cm) and mince in a mixer/blender for about 20 seconds. Jump to Recipe . You can use pork fillets instead of ready minced pork from the supermarket to make it slightly healthier, and wash the preserved turnip to remove excess salt before steaming it. Alternatively, you could also order them online. It’s a simple dish that mainly consists of minced pork and sweet, preserved turnip. Cooking advice that works. Required fields are marked *. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. For me, all the braised short ribs, biscuits, and rice and beans in the world pale in comparison to yook baeng. Posted: 5/05/2020 Updated: 11/15/2020. Here’s how it’s done: Combine all of the ingredients in a shallow heatproof bowl with a fork (my utensil of choice)—1½ lbs. Add egg yolk and mix well. My great-grandfather, or gong gong as I called him, would make his with water chestnuts. It is one of the very first dishes I learned how to cook, as it doesn’t even have much of a recipe. Egg is sometimes added to the minced meat Enjoy . When someone in my family asks what’s for dinner and my mom or I respond with yook baeng, the response is usually a satisfied mmmmm noise, anticipating the unchanging and consistent deliciousness that night’s meal will hold. Every culture has dishes that are inseparable from the idea of home cooking that rarely appear in restaurant cooking but encapsulate simplicity and a feeling of home. If you don’t have cornstarch, using some regular flour is a great alternative. The pork and turnip should be finely minced. As someone who is half-Chinese, I grew up eating a handful of these simple meals, which my great-grandfather taught us to make in his tiny un-air-conditioned apartment on Fulton Street, only steps away from what is now the trendy South Street Seaport area. I’m Yvonne and this is my family recipe cookbook – thanks for stopping by. Your email address will not be published. Kate Kassin is a freelance writer based in New York. I highly recommend you marinate the pork patty for at least an hour – it will give the meat time to soak up the flavour. You should be able to find preserved turnips in your local Asian supermarket. … The pork should come together in a slightly sticky, … Quick to make (a sub-thirty-minute dinner) and with a minimal ingredient list— ground pork (usually from a market in Chinatown where the meat boasts a higher fat content), egg, soy sauce, and water—it can accommodate whatever mix-ins one desires. Steam the Chinese Meatloaf for 15 minutes or until cooked. We use cookies to ensure that we give you the best experience on our website. © 2020 Condé Nast. by: Judy. The only thing better than a good recipe? To marinate, you’ll need light soy sauce, sesame oil, finely chopped garlic, a pinch of sugar and some cornstarch to help bind the flavour. My mom, a certified egg-head, likes to crack an additional egg on top and she eats hers alongside fermented bean curd. (optional) Top the Chinese Meatloaf with spring onions. Sometimes we garnish it with scallions and cilantro and chili crisp, if we’re feeling fancy, and sometimes with nothing at all. Ad Choices, Photo by Justin Bridges, Food Styling by Tyna Hoang. ground pork, 1 egg, a few teaspoons of soy sauce, and a couple tablespoons of water. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I recommend using one of the two when marinating, because it helps bind the flavour to the meat. In a Chinese household, steamed pork patty is often accompanied by a bowl of plain white rice and a vegetable dish, such as. This steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) was a blast from the past. The two main ingredients used to make this steamed pork patty is pork shoulder and preserved turnip. Steaming it makes the dish less dry and more juicy. All Rights Reserved. The pork and turnip should be finely minced. Use your fingers or a spoon to mix well. Then, mix it with minced pork (600 gram) Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut 7. Steamed Pork Patty with Preserved Vegetables. Save my name, email, and website in this browser for the next time I comment. Chop the pork with the ingredients to reach consistency that you like. Add the preserved turnip to the pork and blend for further 15-30 seconds. All rights reserved. Add the preserved turnip to the pork and blend for further 15-30 seconds. Recipes you want to make. To revisit this article, select My⁠ ⁠Account, then View saved stories. Steamed Pork Patty – a typical dish found in a traditional Cantonese household. steamed? Pineapple Cookies (Chinese Pineapple Tarts). Add the sesame oil, minced garlic, sugar, light soy sauce and cornstarch to the bowl. If the turnip you bought is already finely minced, then just mix the turnip with the minced pork by hand. Stir in one direction until sticky. You should be able to find preserved turnips in your local Asian supermarket. Season minced pork with light soy sauce, sesame oil, corn flour, salt and pepper. If you continue to use this site we will assume that you are happy with it. Once you’ve cooked the patty, you can store it in the fridge for a maximum of two days – but it tastes better fresh.

cantonese steamed minced pork recipe

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cantonese steamed minced pork recipe 2020