Chinese traditional steamed pork ‘cake’ 蒸肉餅 (gluten free)

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My old aunt & my cousin are coming over for lunch today.  My aunt can’t cook much any more, so I am cooking them a traditional Chinese meal.  No other meat could be more traditional than pork. I remembered that my old aunt had a secret for all good Chinese pork dishes – ginger, shallot, soy & wine.

Chinese traditional steamed pork ‘cake’

Recipe is as follow: Ingredients

  • 500g minced pork
  • 4 Chinese mushroom, soaked in hot water for 1-2 hours, thinly sliced and diced
  • 1 tsp corn flour
  • 1 tbl white wine
  • 1 tsp sugar
  • 2 tsp soy sauce  (use gluten free soy sauce for a gluten free option)
  • 1 tsp dark soy sauce  (skin for a gluten free option)
  • 1 tsp sesame oil
  • 1 sprig of shallot, finely chopped
  • a thin slice of ginger, finely chopped
  • additional 1 tsp of corn flour, for making the sauce
  • to garnish, sliced shallot, toasted sesame seeds


  • Mix all ingredients (other than 1 tsp of corn four for sauce & garnishes) for sauce; leave in fridge over night for flavor to develop (optional).
  • Transfer the mixture to a bowl; steam in a steamer uncovered for 20 minutes or until cooked.
  • Transfer the liquid into a saucepan, add corn flour, mix well, bring to boil.
  • Transfer to cooked pork to a clean bowl; pour the sauce on top.
  • Garnish with some sliced shallot & toasted sesame (optional)

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