Steamed Pork Slices with Shrimp Paste
A classic Cantonese home-style dish that blends the umami richness of shrimp paste with tender pork slices. Steaming locks in natural flavors for a simple yet satisfying meal.
Ingredients
9 items- Pork shoulder (or pork belly) 200 g
- Shrimp paste 1.5 tbsp
- Ginger 1 small piece
- Garlic 2 cloves
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- Starch 1 tsp
- Vegetable oil 1 tbsp
- Scallion some
Nutrition
Steps （5 steps）
Slice the pork into thin pieces about 3mm thick. Add cooking wine, sugar, starch and oil, mix well and marinate for 10 minutes.
Slice ginger and mince garlic. In a small bowl, combine shrimp paste and garlic with 1 tbsp water, stirring into a sauce.
Lay the marinated pork slices flat on a deep plate without overlapping. Pour the shrimp paste sauce evenly over the pork and top with ginger slices.
Bring water in a steamer to a boil. Place the plate into the steamer, cover, and steam over high heat for 8-10 minutes until the pork is fully cooked and can be easily pierced with chopsticks.
Remove from steamer, discard ginger slices, and sprinkle with chopped scallions. Optionally, drizzle with a little hot oil to release aroma.
Tips
Shrimp paste is already salty, so no extra salt needed. Slice pork thinly for even cooking. Adjust steaming time based on thickness. Drizzling hot oil at the end enhances fragrance. Best served with rice.
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