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