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Steamed Pork Patty
蒸肉饼
蒸肉饼
Serves
2
Time
30 min
For
Gentle protein
Po Po sayswhy we make this
“The dish many of us remember as childhood comfort food. Steaming keeps the meat juicy and gentle on a recovering body. A Chinese postpartum nanny will put this on the table when appetite is small.”
Ingredients · 材料
At SeeWoo · Wing Yip
300g
Pork mince 猪肉碎
ideally hand-chopped or coarse-ground
1 tbsp
Old ginger 老姜
finely grated
1 stalk
Spring onions 葱
finely sliced
1.5 tbsp
Light soy sauce 生抽
1 tsp
Toasted sesame oil 麻油
pinch
Sea salt 盐
Method · 做法
1
In a bowl, mix mince with ginger, spring onion, soy, sesame oil, salt, and 2 tablespoons of water. Stir in one direction for 1 minute until the mixture is sticky and bound.
2
Spread flat (about 1.5cm thick) in a heatproof dish so it cooks evenly.
3
Steam over rapidly boiling water for 15 to 18 minutes until cooked through.
4
Spoon over the pork juices. Serve immediately with rice or congee.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.