Steamed Pork Mince
This recipe is from the kitchen of Anna (a close friend). It is a traditional recipe that has been handed down the family.
It’s a delicious super easy Chinese version of the Aussie ‘meatloaf’.
You will need a large bamboo steamer and a serving dish (big enough to hold the pork mix and it’s juices when cooking) that can fit inside the steamer.
Serve with rice and vegetables (see below).
Prep Time: 10 mins
Cook Time: 60 mins (approx)
Servings: 4
Ingredients:
1 kg Pastured Free Range Pork Mince
1 egg (lightly beaten)
2 Tbs Fish sauce (I prefer the Vietnamese 3 Crab brand)
1 Tbs Soy sauce
1 Tbs Sesame oil
2 Tbs Shaoxing (Chinese cooking wine – or replace with dry sherry)
2 tsp White sugar
1 tsp White pepper
1 Tbs Corn flour (dissolved in 2 Tbs water)
Combine all of the ingredients in the serving dish, mixing together with your hands. Once combined well, press the mix together and create a slight dome. Place the dish in the preheated bamboo steamer and secure the lid.
Steam for 50 to 60 minutes, occasionally skimming any impurities from the liquid around the sides.
To check if the pork is cooked, pierce with a fork (right to the bottom), then using the flat side of the fork, press down on the surface. If the juices run clear the pork is cooked.
To serve, spoon the firm meat onto the rice and drizzle with the juices.
We also serve with a teaspoon of sambal on each plate (if you like it spicy).
For the vegetables:
The secret to this dish is LOTS of garlic. You can use any vegetables that you would normally use for an Asian stir-fry. Anna uses roughly chopped cauliflower, bok choy, green beans and spring onions with about 6 to 8 big cloves of garlic finely minced.
Lightly stir-fry the cauliflower, beans and garlic in a little oil, then add small amounts of water to steam them until almost cooked through. Add the bok choy and spring onion along with 1/4 to 1/3 cup Oyster Sauce. Stir through and simmer for a minute or so before serving.
