Steam minced pork

Steamed minced pork is a cherished dish in Hong Kong and the Guangdong region of China. It consists of minced pork combined with ingredients like dried squid and preserved cabbage, seasoned with soy sauce, salt, sugar, and corn flour, and then steamed to perfection. Typically accompanied by rice, it is a staple for lunch or dinner.

The origins of steamed minced pork are somewhat obscure, but it is widely believed to hail from Guangdong province, making it a hallmark of Cantonese cuisine. The dish embodies the flavors and cooking techniques of the region, with influences from Hakka culinary traditions. Regional variations exist, incorporating ingredients such as water chestnut and fermented black beans.

One charming aspect of preparing steamed minced pork is the rhythmic pounding sound of the cleaver striking the chopping board as the pork is minced. This dish is a favorite among Cantonese families due to its simplicity and perfect pairing with rice.

There are two main versions of steamed minced pork: one that incorporates additional ingredients like shiitake mushrooms or dried scallops into the pork mixture, and another that features savory toppings such as salted fish or salted egg placed atop the patties.

To prepare the dish, the pork is hand-minced and mixed with seasonings and other ingredients. Traditionally, it is steamed over boiling water, although a rice cooker can also be used. The cooking time varies from 10 to 30 minutes, depending on the method employed.

Nutritionally, steamed minced pork with dried squid and rice provides about 210 kilocalories per 100 grams, along with varying amounts of carbohydrates, protein, fat, cholesterol, sugar, and calcium. Versions with salted egg and other ingredients have different nutritional profiles.