Steamed Pork Patty
Ingredients: pork shoulder, pickled mustard (ja choi), water chestnuts, green onions, oyster sauce · 30 min cook time · 412kcal · ₩12,000
Ingredients
340g pork shoulder, 56g pickled mustard (ja choi), 112g water chestnuts, 2ea green onions, 1tbsp oyster sauce, 0.25tsp white pepper, 1tsp sugar, 1tsp chicken bouillon, 1tsp sesame oil, 1tbsp cornstarch, 1tsp oil
Instructions
1. Remove any tendon/fat from the 12 oz pork shoulder. Slice the pork, then cut into strips, and finally dice it.
2. Rinse the diced pork to wash out the blood. Squeeze the meat to help remove the blood. Drain the water using a colander.
3. Rinse the pickled mustard (ja choi). Dice it into small pieces.
4. Crush the 4 oz water chestnuts. Do not cut them, as crushing makes them softer.
5. Chop 2 green onions, separating the whites from the greens. The whites will be mixed into the patty, and the greens will be used for garnish.
6. Squeeze the rinsed pork again to remove any remaining water (myoglobin).
7. Marinate the pork with 1 tbsp oyster sauce, 1/4 tsp white pepper, 1 tsp sugar, 1 tsp chicken bouillon (optional), 1 tsp sesame oil, and 1 tbsp cornstarch. Mix thoroughly for about a minute until it starts sticking together.
8. Add the diced ja choi, crushed water chestnuts, and the whites of the green onions to the marinated pork. Mix everything again for about 2 minutes until well combined.
9. Pour about 1/2 tsp of oil onto a plate and spread it evenly to prevent the patty from sticking. Add 1/2 tsp of oil into the meat mixture for a glossy finish.
10. Transfer the meat mixture onto the oiled plate and flatten it into a patty. Spread a little oil on top of the patty for a more beautiful appearance.
11. Bring water to a boil in a wok or steamer. Place a steam rack in the wok, ensuring the water level just reaches the bottom of the plate with the patty.
12. Once the water is boiling, place the plate with the pork patty on the steam rack. Cover the pot and steam on the highest heat for 15 minutes.
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