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.
- 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
- 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)
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.
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Thank you so much Jane. I am so glad that you like my old aunt’s recipe – she’d be very pleased.