Monday, November 23, 2009
Steamed Pork With Sichuan Preserve Vegetable 榨菜蒸肉餅
Another very delicious everyday dish that I grew up with and it takes only a few minutes to prepare, chuck it in the steamer for 20 minutes and it is ready. The preserve vegetable in chili oil gives the finished dish the extra kick needed, another new ingredient for you perhaps but you'll never know if you never try it! Do get your butcher to mince the pork for you, I personally think pork butt is the best.
This is my first time cooking this (and I'm not sure why I haven't done this before) and I'm extremely happy with the result; The salty and crunchy Sichuan preserved vegetable goes wonderfully well with the velvety sweet mince underneath. I wonder if this dish is going to cause screaming and shouting in the comment box like the mint omelet broth?? :)
P.S there are many variations of steamed pork you can do; with beaten egg and salted duck egg is one, or mix in some preserves turnips into the mince is another. I will post them when I make them next.
serves 4 as part of a Chinese meal;
150g of sichuan preserved vegetable in chili oil