This authentic Chinese steamed pork patty recipe (蒸肉餠, jing yuk beng) is a delicious blend of umami flavors from the Chinese sausage and preserved vegetables mixed with minced pork. It's juicy, rich, and a true Asian comfort food with a bowl of steamed rice.
Table of Contents
- Why You’ll Love This Recipe
- Hand Minced Pork Shoulder vs Pre-Ground Pork
- Chinese Steamed Pork Patty Ingredients
- How to Make Chinese Steamed Pork Patty
- Joyce’s Tips For Making the Best Chinese Steamed Pork Patty
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- Storing and Reheating
- More Chinese Recipes You May Like
- Recipe Card
For the most flavorful pork, the secret is in the mixing technique. While combining the pork and seasonings, stir in one direction only for 5 minutes. This helps to emulsify the fat, resulting in a richer taste and better texture.
If you enjoy this recipe, you might also like to try your hand at making other classic Chinese steamed dishes such as steamed chicken or steamed spare ribs. These dishes, like the Chinese steamed pork patty, are simple, yet incredibly flavorful.
Why You’ll Love This Recipe
- Amazing Texture: By hand mincing boneless pork shoulder, this recipe creates a Chinese steamed pork patty with an incredible texture.
- Comfort Food: This dish is the definition of comfort food, with its rich, savory flavors and juicy texture. It brings back nostalgia with each bite.
- Quick and Easy: Making this recipe is a snap. With a few simple steps, you'll have a delicious meal in no time.
- Simple Homemade Classic Chinese Recipe: It’s a great introduction to classic Chinese flavors, and it's a simple, classic homemade recipe.
Hand Minced Pork Shoulder vs Pre-Ground Pork
You can make this Chinese steamed pork patty two different ways: You can hand mince boneless pork shoulder or use pre-ground pork. Both taste delicious but the main difference is the texture.
I personally highly recommend using boneless pork shoulder and finely dicing it, and then hand chop it for the best texture. It makes the pork patty juicier, and the meat will have a bit of chew to it.
Ground pork will produce a more dry crumbly texture in comparison, even if you stir it a lot to create the meat gluten.
That being said, both methods will make a delicious steamed pork patty! Use the type of pork that works with your schedule. If you're pressed for time, or don't feel like putting the effort, go with ground pork but if you are okay with the extra work for a better texture, then go for the chopped pork shoulder!
Chinese Steamed Pork Patty Ingredients
- Minced Pork (Ground Pork): For this Chinese steamed mince pork recipe, I like to use pork shoulder and hand mince it for the best texture. If you're pressed for time, you can use pre-ground pork as well, but for the best flavor and texture, aim for medium, not extra-lean ground pork.
- Shitake Mushrooms: I use dried shiitake mushrooms and reconstitute it in boiling water for 30 minutes before finely dicing it for this dish. You can also use fresh shiitake mushrooms as well. Unfortunately, there is no good substitute for this mushroom but luckily it is easy to find these dried shiitake mushrooms online.
- Chinese Sausage: This adds an umami, sweet and savory flavor to the dish. The cooking wine in the Chinese sausage also adds additional flavor and fragrance to the dish as well. There is no true substitute for this ingredient, but you can find them at any Asian grocery store or online.
- Preserved Mustard Stem/Tuber (榨菜, Zha Cai, Ja Choy): This preserved vegetable gives the dish a salty umami flavor, and can be found in small packs in Asian grocery. If you can't find preserved mustard stems, substitute it with ½ tablespoon of soy sauce to make up for the missing salt and umami flavor.
- Oyster Sauce/Soy Sauce/Sesame Oil/Shaoxing Cooking Wine: These sauce ingredients adds a deep, rich flavor to the dish. Shaoxing wine removes some of the porky flavor, but if you can't find it you can omit it.
How to Make Chinese Steamed Pork Patty
Making this incredible Chinese steamed pork patty recipe with preserved vegetables at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation of Ingredients
Take the Pork Out Of the Fridge: To ensure the pork cooks evenly and quickly, it's best to bring the meat to room temperature while we are preparing the rest of the ingredients.
Soak the Shiitake Mushrooms: Begin by soaking the dried shiitake mushrooms in hot water for about 30 minutes. To make sure that they stay submerged, place a small plate on top of them. Prepare the rest of the ingredients while we wait.
Prepare Sauce: In a small bowl, mix together soy sauce, oyster sauce, sugar, Shaoxing cooking wine, and sesame oil and set aside.
Dice the Preserved Vegetables and Chinese Sausage: Finely dice the Chinese sausage and preserved vegetables and set them aside.
Finely Mince the Green Onions: Mince the green onions, separating the whites from the greens. We will use whites of the green onion for the minced pork patty, and the greens as a garnish. Set them aside for now.
Prepare the Mushrooms and Other Ingredients: Once the mushrooms are reconstituted, squeeze the liquid out. This will allow the mushrooms to absorb the delicious pork juices while it's steaming. Then remove and discard the tough stems, and finely dice the caps into small pieces and set it aside.
Hand Mince Pork Shoulder (If Not Using Ground Pork)
Cut the Pork Shoulder Into Strips: Thinly slice the pork shoulder, and then cut them into strips.
Dice the Pork Shoulder: Dice the pork strips into small pieces.
Chop and Tenderize: Lift the knife 2-3 inches above the cutting board and chop the pork using the weight of the knife and gravity in an up and down motion. You don't need to aggressively chop the pork. Repeated the motion across the whole surface. (Works best with a cleaver. If you don't have one, use your largest and heaviest kitchen knife).
Repeat Tenderizing A Few Times: Fold the chopped meat onto itself, and repeat chopping across the surface again. Do this 5-10 times.
Assemble the Pork Patty
Stir the Pork Mixture: Add the minced pork (or ground pork), cornstarch, and seasoning to a large bowl. Use a wooden spoon (or chopsticks) and stir the pork in one direction for about 5 minutes to allow the meat glutens to emulsify the fat and pork together. This will create a springier, textured patty.
Form the Patty: Next, add in the chopped preserved mustard, Chinese sausage, the whites of the green onions and shiitake mushrooms and mix well. Form this mixture into a flat ½ inch to ¾ inch patty on a plate or in a bowl with a lip. Make sure not to form a patty thicker than 1 inch, or it won't cook quickly and evenly.
Steaming the Patty
Steam the Patty: Prepare your steamer by adding water and letting it build up steam for about 5 minutes on high heat. Place your plate or bowl in the steamer and steam for 10 minutes.
Garnish and Serve: Once the patty is cooked, sprinkle green onions on top and serve your Chinese steamed pork patty with rice.
Joyce’s Tips For Making the Best Chinese Steamed Pork Patty
- Hand Minced vs Pre-Ground Pork: For this recipe, it's best to use fatty pork like shoulder, which can be hand-minced for a better texture. If you're using pre-ground pork, that's fine too, but it will have a drier and more crumbly texture. If you do opt for ground pork, make sure to try to use medium ground pork. Try to avoid extra lean ground pork if possible.
- Shopping for Preserved Mustard Stems: When shopping for preserved mustard stems, they are also known as preserved mustard tubers as well. They can come in slices or strips and usually come in small packages. Look for the words 榨菜 on the packaging. If you can't find preserved mustard stems, substitute it with ½ tablespoon of soy sauce to make up for the missing salt and umami flavor.
- Do Not Use Glass Cutting Board For Hand Mincing Pork: Since you will be repeatedly chopping the the pork with, you want to make sure you don't use delicate cutting boards like glass, which may crack it.
- Mix the Pork in One Direction: When combining the pork with the flavorings, stir in one direction for 5 minutes. This helps to emulsify the fat and pork, resulting in a springier textured patty.
- Easy Mixing with Thick Utensils: To make mixing easier, I combine 4 wooden chopsticks to make a thicker tool for me to mix the pork. Alternatively, you can also use a wooden spoon as well.
- Don't Form the Patty Too Thick: In order for this to cook quickly (and not overcook), do not form the patty to thick. This will ensure it steams quickly and won't cook out all the delicious meat juices. I form my patties between ½ to ¾ an inch.
- If You Don't Have A Steamer: You can use a metal trivet or bamboo/wooden chopsticks to elevate the plate in a wok. Just make sure the water doesn't touch the bottom of the plate.
- Don't Over Steam: When steaming the pork patty, make sure to have the steaming rack ready. Steam for 10 minutes (If you make a thicker patty, you may need to steam it for 12 minutes). Then sprinkle with green onions before serving. Over steaming will overcook the meat, which will cook out all the juices that keep the pork moist and tender.
- Green Onions Are Essential: Adding green onions to the final dish, adds a pop of freshness that really enhances this dish. Definitely do not skip this ingredient.
Serving Suggestions
- This Chinese steamed pork with preserved vegetables patty pairs perfectly with a bowl of steamed white rice. The fluffy texture of the rice compliments the savory flavor of the pork patty, making it a satisfying meal. That being said, I also love to have it with simple fried rice like egg fried rice, garlic fried rice (sinangag), and yeung chow fried rice.
- I also love to have this with a bowl of cozy congee as well, with the sauce from the steamed patty mixed in for extra flavor.
- For a more traditional Chinese meal, serve the steamed pork patty with a side of stir-fried vegetables like my soy ginger cabbage stir fry. The crisp, fresh veggies provide a nice contrast to the tender and flavorful pork.
Recipe Variation Ideas
Salted Fish with Ginger: If you're a fan of salted fish, this variation is a must-try. Simply add some finely minced deboned salt fish and ginger to the pork mixture before steaming. The saltiness of the fish and the flavor of the ginger adds a new dimension of flavor to the dish.
Chinese Dried Squid (Not the Snack Version): For a unique twist, try adding some chopped dried squid to the pork mixture. The dried squid adds a subtle umami flavor that pairs perfectly with the sweetness of the pork and the savory Chinese sausage.
Water Chestnuts: If you prefer a more textural variation, add some finely chopped water chestnuts to the pork patty mixture. The water chestnuts add a crunchy texture and a hint of sweetness, making the dish more interesting.
Frequently Asked Questions
Unfortunately, there is no good substitute for Chinese sausage (lap cheong). It has a very unique flavor and provides a lot of umami to this dish.
Preserved mustard stems can be found in most Asian grocery stores. If you can't find them, you can substitute them with other preserved or pickled vegetables for a different flavor. You can also substitute it with ½ tablespoon of soy sauce as well.
If you're mincing the pork by hand, make sure to cut it into small pieces first. Then, use a sharp knife to chop it finely until you get the desired texture.
Stirring the pork in one direction for 5 minutes helps to emulsify the fat and pork, which creates a springier textured patty. It also helps to blend the flavors of the ingredients.
Unfortunately, shiitake mushrooms have a unique flavor and there is no other mushroom with a similar flavor. Dried shiitake mushrooms are very common in Asian groceries, but if you can't find it you can also buy dried shiitake mushrooms online as well.
To check if the pork patty is done, I take a spoon or knife and make a slit in the middle of the patty and look in to check it is no longer pink (don't worry you can cover it with green onions if you're serving it to others.) As long as you don't make the patty thicker than 1 inch, it will fully cook in 10-12 minutes on high heat.
Absolutely! Common additions like water chestnuts, ginger, or even a dash of chili can add a new dimension to the pork patty. Just make sure to chop or mince them finely.
Yes, the steaming rack is necessary as it helps to elevate the plate above the water, allowing the steam to circulate around the pork patty. If you don't have a steaming rack, you can use a metal trivet or bamboo chopsticks to elevate the plate in a large pot.
Yes, you can use a different type of meat, but the flavor and texture will be different. Beef or chicken can be used as a substitute, but the dish will no longer be a traditional Chinese steamed pork patty, which is made with pork.
Storing and Reheating
- Storing: Leftover Chinese steamed pork patties can be stored in an airtight sealed container in the refrigerator for up to 3 days.
- Freezing: This recipe is a great one to prepare and freeze but for the best texture you need to freeze it raw. You can put the raw prepared pork patty in ziplock bags, and when you're ready to steam them, defrost it in the fridge the night before. Alternatively, if you can fit in on a plate, you can also steam it directly from frozen, but you will need to adjust the cooking time and add more time to it. It can be stored in the freezer for up to 3 months.
- Thawing: Thaw the frozen pork patty in the refrigerator overnight before reheating according to the instructions above. Remember, the texture of the pork patty may be slightly altered after freezing and thawing but the flavor will remain delicious.
- Reheating: To reheat, simply place the pork patty in a heatproof dish on a steaming rack over boiling water for 5 minutes, or until heated through. Alternatively, you can also microwave it as well.
More Chinese Recipes You May Like
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Chinese Braised Beef Stew
- Longevity Noodles (Yi Mein)
- Easy Chinese Steamed Chicken Recipe
- How to Make Wontons
- Buttery Scallion Pancakes
- Sweet and Sour Chicken
- Steamed Spare Ribs with Black Bean Sauce
- Chinese Scrambled Eggs and Shrimp
- Chinese Tomato Egg Stir-Fry 番茄炒蛋 (Authentic Easy Recipe)
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Recipe Card
Chinese Steamed Pork Patty
Joyce's Recipe Notes
- Hand Minced vs Pre-Ground Pork: For this recipe, it's best to use fatty pork like shoulder, which can be hand-minced for a better texture. If you're using pre-ground pork, that's fine too, but it will have a drier and more crumbly texture. If you do opt for ground pork, make sure to try to use medium ground pork. Try to avoid extra lean ground pork if possible.
- Shopping for Preserved Mustard Stems: When shopping for preserved mustard stems, they are also known as preserved mustard tubers as well. They can come in slices or strips and usually come in small packages. Look for the words 榨菜 on the packaging. If you can't find preserved mustard stems, substitute it with ½ tablespoon of soy sauce to make up for the missing salt and umami flavor.
- Do Not Use Glass Cutting Board For Hand Mincing Pork: Since you will be repeatedly chopping the the pork with, you want to make sure you don't use delicate cutting boards like glass, which may crack it.
- Mix the Pork in One Direction: When combining the pork with the flavorings, stir in one direction for 5 minutes. This helps to emulsify the fat and pork, resulting in a springier textured patty.
- Easy Mixing with Thick Utensils: To make mixing easier, I combine 4 wooden chopsticks to make a thicker tool for me to mix the pork. Alternatively, you can also use a wooden spoon as well.
- Don't Form the Patty Too Thick: In order for this to cook quickly (and not overcook), do not form the patty to thick. This will ensure it steams quickly and won't cook out all the delicious meat juices. I form my patties between ½ to ¾ an inch.
- If You Don't Have A Steamer: You can use a metal trivet or 2 bamboo/wooden chopsticks crisscrossed at the bottom of a wok to elevate the plate. Just make sure the water doesn't touch the bottom of the plate.
- Don't Over Steam: When steaming the pork patty, make sure to have the steaming rack ready. Steam for 10 minutes (If you make a thicker patty, you may need to steam it for 12 minutes). Then sprinkle with green onions before serving. Over-steaming will overcook the meat, which will cook out all the juices that keep the pork moist and tender.
- Green Onions Are Essential: Adding green onions to the final dish, adds a pop of freshness that really enhances this dish. Definitely do not skip this ingredient.
Ingredients
- 300 g pork shoulder or butt (or 454g of pre-ground pork)
- 1 Chinese sausage (Lap Cheong) (diced)
- 4 dried shiitake mushrooms
- 2 tablespoons preserved mustard stem/tuber (diced)
- 2 stalks green onions (finely minced)
Pork Patty Seasoning
- ½ tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- 1 teaspoon Shaoxing cooking wine (or miju cooking wine, or dry sherry)
- 1 teaspoon cornstarch
Instructions
Preparation
- To ensure the pork cooks evenly and quickly, it's best to take the pork out of the fridge to room temperature while we are preparing the rest of the ingredients.
- Begin by soaking the 4 dried shiitake mushrooms in hot water for about 30 minutes. To make sure that they stay submerged, place a small plate on top of them. Prepare the rest of the ingredients while we wait.
- In a small bowl, mix together ½ tablespoon light soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, 1 teaspoon Shaoxing cooking wine, and ½ teaspoon sesame oil and set aside. (Do not add the cornstarch)
- Finely dice 1 Chinese sausage (Lap Cheong) and set them aside.
- Then finely dice 2 tablespoons preserved mustard stem/tuber and set it aside.
- Finely mince 2 stalks green onions, separating the whites from the greens. We will use the white part for the minced pork patty, and the green part as a garnish. Set them aside for now.
- Once the mushrooms are re-hydrated and soft, squeeze the liquid out. This will allow the mushrooms to absorb the delicious pork juices while it's steaming. Cut out and discard the tough stems, and finely dice the caps into small pieces and set it aside.
Hand Mince Pork Shoulder (If Not Using Pre-Ground Pork)
- Thinly slice 300 g pork shoulder or butt.
- Then cut them into strips.
- Dice the pork strips into small pieces.
- Lift the knife 2-3 inches above the cutting board and chop the pork using the weight of the knife and gravity in an up and down motion. You don't need to aggressively chop the pork. Repeated the motion across the whole surface. (Works best with a cleaver. If you don't have one, use your largest and heaviest kitchen knife).
- Fold the chopped meat onto itself back into a pile
- Repeat chopping across the surface again until it is flat again. Repeat the folding and chopping process 5-10 times.
Assemble the Pork Patty
- Add the minced pork (or ground pork), 1 teaspoon cornstarch, and pre-mixed seasoning we made earlier to a large bowl.
- Use a wooden spoon (or a few chopsticks held together) and stir the pork in one direction for about 5 minutes to allow the meat glutens to emulsify the fat and pork together. This will create a springier, textured patty.
- Next, add in the chopped preserved mustard, Chinese sausage, the whites of the green onions and shiitake mushrooms and mix well.
- Place everything on a plate with a lip and form this mixture into a flat ½ inch to ¾ inch patty. (Try not to form a patty thicker than 1 inch, or it won't cook quickly and evenly. If you do end up making a thicker patty, steam it for 1-2 minutes longer.)
Steam the Patty
- Prepare your steamer by adding water and letting it build up steam for about 5 minutes on high heat. Place your plate or bowl in the steamer and steam for 10 minutes.
- Once the patty is cooked, sprinkle green onions on top and carefully take it out of the steamer. I like to use oven mitts, but you can also buy steamer claws as well.
- Serve your Chinese steamed pork patty with rice and enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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