Dong cai zheng rou — steamed pork with preserved vegetables
A tender steamed pork patty flavoured with dong cai and sesame.
Active time15 min
Cooking15 min
Total30 min
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Ingredients
- 2 spring onions
- 350 g raw minced pork
- half a cup of water
- 2 tsp cornflour
- ¼ tsp sesame oil
- ¼ tsp ground white pepper
- 2 tsp light soy sauce
- ½ tsp sugar
- 1 tbsp Shaoxing wine
- 65 g Tianjin preserved vegetables dong cai
Preparation
Rinse the dong cai in cold water to remove excess salt. Squeeze thoroughly and finely chop. Slice the spring onions.
2 spring onions65 g Tianjin preserved vegetables dong cai- colander
- knife
- chopping board
Mix the pork, dong cai, water, wine, soy sauce, pepper, sesame oil, cornflour and sugar in a bowl. Stir vigorously with chopsticks in the same direction until sticky and evenly combined. Fold in the spring onions. Spread in a shallow heatproof dish with a rim to catch the juices.
350 g raw minced porkhalf a cup of water2 tsp cornflour¼ tsp sesame oil¼ tsp ground white pepper2 tsp light soy sauce½ tsp sugar1 tbsp Shaoxing wine- mixing bowl
- chopsticks
- heatproof dish
Bring the steamer water to a rapid boil. Place the dish inside, cover and steam for 15 min, until the pork is cooked through. Serve immediately with the juices collected in the dish.
- steamer
- lid
- heatproof dish
Allergens
- Gluten
- Sesame
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sulphites.