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

Posted on July 12, 2015 Updated on February 22, 2020

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.

Recipe is as follow: Ingredients

• 500g minced pork
• 4 Chinese mushrooms, soak in hot water for 1-2 hours, thinly sliced and diced
• 1 tsp corn flour
• 1 tbsp white wine
• 1 tsp sugar
• 2 tsp soy sauce  (use gluten free soy sauce for a gluten free option)
• 1 tsp dark soy sauce  (skip 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

Method

• Mix all ingredients (other than 1 tsp of corn four for sauce & garnishes); leave in fridge overnight for flavor to develop (optional).
• Transfer the mixture to a bowl; steam in a steamer 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)