Mei Cai Zheng Rou Bing (Steamed Pork Patties with Preserved Mustard Greens)
This classic Hakka dish combines savory preserved mustard greens with tender minced pork, steamed to juicy perfection. Rich and comforting, it's a perfect side for rice.
Ingredients
12 items- Dried preserved mustard greens (mei cai) 50g
- Ground pork 300g
- Ginger 10g
- Scallions 2 stalks
- Cooking wine 1 tbsp (15ml)
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1 tsp (5ml)
- Sugar 1 tsp (5g)
- White pepper powder Pinch
- Sesame oil 1 tsp (5ml)
- Cornstarch 1 tsp (5g)
- Water 2 tbsp (30ml)
Nutrition
Steps （8 steps）
Soak the dried preserved mustard greens in water for 20 minutes until fully softened. Rinse several times to remove excess salt, squeeze dry, and finely chop.
In a large bowl, combine the ground pork with minced ginger, chopped scallions, cooking wine, light soy sauce, dark soy sauce, sugar, white pepper, sesame oil, cornstarch, and 2 tablespoons of water.
Stir vigorously in one direction for about 3 minutes until the water is absorbed and the mixture becomes sticky and elastic.
Add the chopped preserved mustard greens and mix until evenly distributed.
Transfer the mixture to a heatproof dish, spread evenly into a 1cm-thick round or square, smoothing the surface with the back of a spoon.
Place the dish in a steamer with boiling water, cover, and steam over medium-high heat for 15 minutes, until the patty is fully cooked and no longer pink in the center.
Turn off the heat and let sit for 2 minutes, then uncover, garnish with remaining scallions.
Optionally, drizzle a little light soy sauce or hot oil over the top before serving.
Tips
The saltiness of preserved mustard greens varies; taste before adding extra salt. Stirring the pork mixture until it is sticky is key to a tender texture. Lining the dish with parchment paper prevents sticking.
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