Ingredients with Measurements:
- 1 lb ground pork
- 1 salted fish, deboned and minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, salted fish, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, grated ginger, minced garlic, and green onions. Mix well.
2. Season with salt and pepper to taste.
3. Transfer the mixture to a heatproof dish that fits inside the steamer basket.
4. Fill a wok or a large pot with water and bring it to a boil.
5. Place the dish with the pork mixture in the steamer basket and place it on top of the wok or pot.
6. Cover the steamer basket with a lid and steam for 20-25 minutes or until the pork is cooked through.
7. Remove the dish from the steamer basket and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Steam at high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 25g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Chinese rice wine or dry sherry can be used instead of Shaoxing wine.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Scallions can be used instead of green onions.
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Use a different type of salted fish, such as mackerel or cod.
- Add a beaten egg to the pork mixture for a more custardy texture.
Tips and tricks:
- Make sure to debone and mince the salted fish finely to distribute the flavor evenly.
- Use a leaner cut of ground pork to avoid excess grease.
- If the pork mixture is too wet, add more cornstarch to thicken it.
- Garnish with chopped cilantro or sliced red chili for extra color and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steam for a few minutes until heated through.
Presentation ideas:
Serve the steamed minced pork with salted fish in the heatproof dish it was cooked in for a rustic presentation.
Garnishes:
Garnish with chopped cilantro or sliced red chili for extra color and flavor.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Sautéed mushrooms
Troubleshooting advice:
- If the pork is too dry, add a tablespoon of water or chicken broth to the mixture.
- If the pork is too salty, reduce the amount of salted fish or soy sauce.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any risk of foodborne illness.
- Use a meat thermometer to check that the internal temperature of the pork has reached 160°F.
Food history:
Steamed minced pork with salted fish is a classic Cantonese dish that originated in Guangdong, China. It is a popular home-style dish that is often served with steamed rice.
Flavor profiles:
The dish has a savory and umami flavor from the salted fish, which is balanced by the sweetness of the pork and the aromatics of ginger and garlic.
Serving suggestions:
Serve the steamed minced pork with salted fish hot with steamed rice and your favorite vegetables.
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Region: Chinese