gingery steamed pork patty
2 min readWe fear that this recipe will be received with as much excitement as meatloaf-or even less,because at least meatloaf is baked. But please trust us: the combination of steam and sim-plicity definitely produces a winner here. You will get the best results by dhuk-ing(mincing) your own pork. All you need is a large sharp knife and a spare five minutes.
Serves 350g boneless pork shoulder clove garlic, very finely diced 4 slices ginger, 1 very finely diced and 3 cut into fine matchsticks 14 tsp salt tsp granulated sugar 1 tsp light soy sauce pinch ground white pepper 1 tbsp cornflour tbsp vegetable oil, plus extra for oiling add an exotic(see here) 15g harm yu (salted fish), cut into pea-sized pieces 1 To dhuk the pork, cut it into small pieces and arrange in a single layer on the chopping board.Keeping the cleaver or knife edge parallel to the surface work your way from one side of the layer of meat to the other with repeated chopping motions a few millimeters apart. Fold the pork over and keep dhuk-ing until it resembles a coarse mince.
2 Mix all the ingredients, except the ginger, with 1/2 tablespoon water in a bowl with a pair of chop-sticks(or a fork)using a back and forth motion until just combined. Avoid stirring the pork as this will encourage the patty to become tough and springy.
3 Lightly oil a steam-proof dish and shape the pork into a rough patty. Leave dips and peaks on the surface so that cooking juices can pool in them. Scatter the ginger over the patty. If you are adding an exotic, dot the pieces of harm yu over the surface.
4 Steam for 10-15 minutes or until cooked through. You can test for this by poking a chopstick in the centre and having peek inside: if no pink juices run out, it’s done. Resist the urge to do this until the 10 minutes is up because the uncooked juices will clot and leave pools of gelatinous grey puddles on the surface. Serve piping hot.
