Monday, October 19, 2015

Steamed Pork With Preserved Vegetables


Chap Fan (mixed rice) aka economy rice is the kind of meal that we identify as having the familiar feel of home-cooked food. It is a makan (eat) stall that typically offers plain white rice along with many trays of meat and vegetable dishes to choose from. That it is affordable and a quick lunch option makes it a popular choice for many office workers. Me included, in the days I was still glued to a 9 to 5 job!

Steamed pork is pretty much a standard offering with Chinese economy rice sellers. It's easy to do and is generally a crowd-pleaser.

Steamed Pork With Preserved Vegetables

I attempted to make something similar, down to cutting it into squares. It is a flavourful dish with a little wine for that oomph and preserved vegetables for a rounded flavour.

Steamed Pork With Preserved Vegetables

Ingredients:
To mix
- 350g minced pork
- ¼ cup preserved salted / pickled mustard greens (rinse well)
- 1 medium onion (chopped)
- 2 stalks spring onion (chopped)
- 2 ½ tbsp chinese cooking wine (or rice wine)
- 1 tbsp corn flour
- Salt and white pepper to taste

Garnish
- 1 medium carrot (shaved with a peeler)
- Fresh coriander

1) Taste preserved vegetable to check on the level of saltiness. Place all the ingredients to be mixed, into a bowl. Season sparingly with salt (or leave it out) if you feel that the preserved vegetable is salty enough to flavour the entire mix. Add a couple of dashes of white pepper. Combine all the ingredients using your hands.

2) Arrange the pork mixture onto a 7 x 7in square baking tray lined with foil.

3) Steam in a pre-heated cooking pan until cooked, which took about 10 minutes for me.

4) Cut the steamed pork into squares.

5) Serve it on shavings of raw carrots. Pour pork juice over and garnish with fresh coriander.

Best eaten with plain rice along with a spicy soy sauce, bird's eye chilli condiment.

1) Gather the ingredients. 2) Combine the ingredients.
3) Place pork mixture into the steaming pan. 4) It's done after 10 minutes. Cut into squares.
5) Check out the pork juice!

Steamed Pork on a bed of Carrots, garnished with Coriander

Steamed Pork With Preserved Vegetables



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10 comments:

  1. Ooooh. I love steamed meat. Go so well with rice.

    ReplyDelete
    Replies
    1. I salivate every time I think of it!

      Delete
  2. Sharon, this is one of my favorite dishes...I always order when I see it in the menu...I have made it myself...thanks for the recipe!
    Have a wonderful week ahead :)

    ReplyDelete
    Replies
    1. You're welcome, Juliana. I wish you a wonderful week too. :D

      Delete
  3. Hi Sharon,

    Yum! This is so comforting to eat with plain rice or porridge.

    Zoe

    ReplyDelete
    Replies
    1. Indeed, Zoe. A tummy-warming dish. ^.^

      Delete
  4. This is certainly one of my fave old-time dishes! Great job, dear! xoxo

    ReplyDelete
  5. Drooling here. This is new to me. I love steamed pork/meat but haven't tried the minced form.

    ReplyDelete

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