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Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not.


Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉 

Ingredients 

  • 320 gm minced pork with a bit of fat
  • 70 gm sweet mui choy (preserved sweet mustard green)

Seasoning for minced pork

  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1/2 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 Tbsp oil
  • 2 Tbsp cornflour
  • 3 Tbsp water
Method
  1. Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set aside.
  2. Rinse the sweet mui choy several times with running water, then soak for about 10 mins. Rinse again, then chop up the mui choy into bits.
  3. Mix the mui choy into the minced pork to combine well. 
  4. Transfer the mixture onto a heat proof plate, flatten it with the back of a spoon.
  5. Steam on medium heat for 15 mins.  
  6. Serve with rice or porridge.



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