Entree: China – Cantonese / Guangdong – 廣式蒸肉餅 ➤ gwong2 sik1 zing1 juk6 beng2 (A Cantonese steamed seasoned ground pork patty cooked until tender and served with savory sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1 lb (454 g) ground pork
- 1 large egg
- 2 scallions, white and light green parts finely chopped
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) cornstarch
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (1.3 g) white pepper
- 1 tsp (5 ml) Shaoxing wine
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 1/2 tsp (2.5 g) sugar
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) hot oil (vegetable or peanut) for finishing
- 2 scallions, thinly sliced for garnish
- Fresh cilantro sprigs for garnish (optional)

Instructions

1. In a large bowl, combine the ground pork, egg, chopped scallion whites, light soy sauce, oyster sauce, cornstarch, sesame oil, white pepper, Shaoxing wine, water or stock, and sugar. Mix thoroughly until the mixture is sticky and cohesive.
2. Transfer the pork mixture to a shallow, heatproof serving plate and shape into a smooth round loaf about 1 inch thick, smoothing the top with a wet spatula to remove air pockets.
3. Prepare a wok or large pot with a steamer rack and bring water to a rolling boil. Place the plate on the rack, cover tightly, and steam over medium-high heat for 10–12 minutes, or until the pork is firm and cooked through.
4. While the pork steams, warm the 1 tbsp vegetable oil in a small pan until hot but not smoking; combine a little extra light soy sauce and oyster sauce if desired for a finishing drizzle.
5. When steaming is complete, remove the plate, pour the hot oil over the top to release the aroma, spoon the soy-oyster finishing sauce over the pork, and garnish with sliced scallions and cilantro. Serve immediately with steamed rice.