Chinese traditional steamed pork 'cake' 蒸肉餅 (gluten free)

Chinese traditional steamed minced pork 蒸肉餅

My old aunt and my cousins are coming over for lunch today.  My aunt is too old to cook now, so I am cooking them a traditional Cantonese meal.  I reckon no other meals could be more traditional than steamed pork. And I can hear my aunt whispering quietly – ‘ginger, shallot, soy sauce and wine’. These are her secret ingredients for every dish.

Ingredients

  • 500g minced pork
  • 4 Chinese mushrooms, soak in hot water until soften, remove stem, thinly sliced and diced
  • 1 tsp corn flour
  • 1 tbsp. white wine
  • 1 tsp sugar
  • 2 tsp soy sauce 
  • 1 tsp dark soy sauce 
  • 1 tsp sesame oil
  • 1 sprig of shallot, finely chopped
  • a thin slice of ginger (approx. 2g), finely minced
  • additional 1 tsp of corn flour, for making the sauce
  • to garnish, sliced shallot, toasted sesame seeds
Trimming the stems of hydrated Chinese mushrooms
Trimming the stems of hydrated Chinese mushrooms

Method

  • Mix all ingredients (other than 1 tsp of corn four for sauce and garnishes); leave in fridge overnight for flavor to develop (optional)
  • Transfer the mixture to a bowl; steam in a steamer for 20-30 minutes or until cooked.
  • Transfer the liquid into a saucepan, add corn flour, mix well, bring to a slow boil to thicken; remove from heat
  • Transfer to cooked pork to a clean bowl; pour the sauce on top to serve
  • Garnish with some sliced shallot & toasted sesame (optional)
Chinese traditional steamed pork 'cake' 蒸肉餅 (gluten free)
Chinese traditional steamed pork ‘cake’ 蒸肉餅 (gluten free)

2 comments

  1. Have just enjoyed this delicious recipe. It was so easy to make with very little hands on time. Your whole site is fascinating, really happy I found it.

    Liked by 1 person

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