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;
you'll need;
150g of sichuan preserved vegetable in chili oil
500g of minced pork, marinated with dash of soy, sesame oil, Chinese cooking wine, pepper, an egg and corn flour
1/2 cup of water
Work the pork!
Add the preserved vegetable evenly over the pork, pour in the water and steam it for 25 minutes.
Serve hot with plenty of steamed rice.
.jpg)
Oh this is lovely with porridge ! I love the spicy one... very appetizing ! Thanks for sharing
ReplyDeleteYes A Full-Timed Housefly! perfect with porridge :) It was my first time using the spicy one, already cut and marinated in a bag ;)
ReplyDeleteI remember growing up eating a lot of this. It's a long time I have mnot cooked this. Thanks for reminer. I love it with plain porridge. I love to add a lot of fried garlic and some sugar too.
ReplyDeleteMy mother in-law makes this all the time, I love it!
ReplyDeleteI remember my grandma made this a lot when I was a little girl. Very delicious :)
ReplyDeleteMust add some fried garlic next time :)
ReplyDeleteLucky you BIBI!! :)
Oh Anncoo how wonderful we all grew up eating this :)
Looks very easy to prepare, thanks for introducing another new ingredients! I'm getting rid of my Chinese takeaway menu!! Made more mint omelet broth today, AWSOME!!!!
ReplyDeleteLove how simple this dish is, I can somehow imagine the different textures and flavours!! Thanks for sharing yet another family recipe!
ReplyDeleteGood on you fitzboy!! I am so glad the mint omelet broth is now your favourite thing to cook!!
ReplyDeleteYou are welcome Anonymous
This is so simple! no cutting and chopping :) Must look for the preserved vegetable. Where did you get yours?
ReplyDeletemy mouth is watering at 9am in the morning! i guess my fridge can fit another jar... just... xx
ReplyDeleteOh, you ate similar thing as I did when I was young!
ReplyDeleteLove to eat, it is very easy! I bought mine at the big Asian grocer on Nicholson street. Ask the shopkeepers, they are very helpful.
ReplyDeleteYes darling! I'm sure another jar or too is fine :) xx
Yes Kenny I just realised how many people grew up eating this :)
oh i so want to eat at your place!!
ReplyDeleteGosh.. a plate of preserved vegetables is a way into my bf's heart!!! Me and my friend back in sec school thought it would be funny to give our geog teacher some kiam chye wrapped in foil for teacher's day ... don't ask me why ... she didn't appreciate it at all!! Things you do when you're young and frankly stupid!! I steam my mince pork with salted fish ... I'm sure you know this variant as well.
ReplyDeleteI love your version coz you use lots of 榨菜
ReplyDeletePlease do visit Rebecca )
ReplyDeleteTemasek you are very lucky he actually likes preserved vegetable! Mmm not sure I will be too happy to receive kiam chye in foil too! Yeah I know the salted fish version, sometimes we add dried squid too I think that is my favourite!
Haha Kenny after I read about the dish 紅棗榨菜籠仔蒸雞 with 3 pieces of 榨菜 I though I mustn't be stingy with that :)
榨菜我很喜歡吃！：）
ReplyDelete我也很喜歡呀！：）
ReplyDeleteHi I have an award for you , pls pick it up from me ok !
ReplyDeleteThanks A Full-Timed Housefly!!!!! :)
ReplyDeleteI've not try topping it with sichuan chai. I wonder how it would taste like. But I still prefer salted fish more! hehe....
ReplyDeleteOnly one way to find out My Little Space!! haha!
ReplyDeleteThis is such a versitile dish..growing up I did it by using the cleaver to chop a medium to large piece of pork butt until it was corsely chopped and small..took about 30 - 45 minutes of choppin..throwin in fresh water chestnut for the sweet crunch..throwing in shitake meanwhile still choppin addin salt then one egg before throwin it in a pie pan for steamin..overall this became the base of the pork patty or pork hash, and any leftovers was used for base for makin won ton. Sometimes I like to add cilantro and chopped chinese sausage in my mixture, while my husband likes his with the salted egg and salted fish and my mother-in-law likes to make tiny meatballs with the mixture and add it to the egg tomato dish jus like your recipe..these days I jus run up to the store and get the large ground pork or the pork that is ground for lets say for chili..and I use this ground only for the texture I want..adding the preserve veggy is gonna be my next twist. Thanks for the recipe!
ReplyDeletehi
ReplyDelete