Quick Answer
A Cantonese steamed pork patty is minced pork spread across a shallow plate, not a burger or soup. This version uses water chestnuts for crunch and pickled mustard tuber for seasoning; its sauce comes from the meat’s steaming juices.
Basic Facts
- Four shared portions; 340 g pork shoulder; shallow oiled plate; about 15 minutes as an initial steaming checkpoint.
Ingredients
Use 12 oz minced pork shoulder, 1.5 oz pickled mustard tuber, 4 oz water chestnuts and two scallions. Season with 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp cornstarch, 1 tsp sesame oil, 1 tsp bouillon and a quarter tsp white pepper. Use 1 tsp neutral oil for plate and mixture.
Chop the crunchy additions finely
Mince pork or use ground shoulder with some fat. Chop water chestnuts, mustard tuber and scallion whites. Mix pork with seasonings until combined, then fold in the chopped ingredients. Do not taste raw filling.
Spread evenly rather than piling high
Oil the heatproof plate and spread the mixture in an even shallow layer. Keep a rim around the edge for juices. Set a rack in a wok, add water below the plate and bring it to a boil.
Steam and serve with the plate juices
Cover and steam approximately 15 minutes as a starting point. Check the center reaches 160 F (71 C); a thicker patty or colder filling needs longer. Add scallion greens and serve with rice. Spoon the cooked juices over portions rather than adding a separate thick sauce.
Quick reference
If one section is much thicker than another, flatten it before cooking. Record the plate size you used so the next batch has comparable thickness. Texture and safe doneness are separate: a moist-looking patty still needs its center checked.
Frequently Asked Questions
Can I substitute very lean ground pork?
You can, but it will differ from the shoulder-based version. Some fat helps this style stay tender; avoid excessive mixing.
Is pickled mustard tuber the same as leafy preserved mustard greens?
No. This version uses the firm chopped tuber often sold as zha cai. Leafy preserved greens belong to a different variation and may need different preparation.
Related cooking and sources
For another dish at the table, see cantonese steamed pork ribs recipe and cantonese steamed chicken with mushrooms recipe.
Recipe basis: Made With Lau recipe and illustrated method. Food safety: USDA thermometer guidance, FDA safe food handling and USDA leftovers guidance. Cooking times are checkpoints; a thermometer determines meat doneness.