Chinese Meatloaf
I have always called this dish Chinese Meatloaf but I have recently learned most people call it a steamed pork patty. It only takes 30 minutes to make but it is one of the most wholesome and delicious meals you can eat. All you do is combine the ingredients into a meatball-like mixture, flatten it into a steaming dish, then steam it for 15 minutes.
Ingredients
- 350 g ground pork (about 12 ounces)
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon sugar
- 3 tablespoons water
- ¼ cup zha cai (see notes for substitutions)
- ¼ cup water chestnuts (chopped)
- 2 scallions (chopped)
Instructions
- In a large bowl, combine pork, Shaoxing wine, oyster sauce, light soy sauce, white pepper, sesame oil, cornstarch, sugar, and water.
- Give the mixture a quick mix and then use a pair of chopsticks to vigorously whip the meat in one direction for one minute. The mixture should become sticky and pasty. Stir in the zha cai, water chestnuts, and scallions.
- Spread the pork mixture into a shallow dish and flatten it with a spoon. Make sure the mixture is even in height so that it cooks uniformly.
- Place the dish into a preheated steamer. Cover and steam for 15-20 minutes. I usually start checking around the 15-minute mark and pull it out when the meat reaches 160°F in the thickest part. Serve immediately with rice!
Notes
Zha Cai: Zha Cai is a type of preserved vegetable used in Sichuan cuisine. It is what my grandma used, but you can use almost any type of Chinese preserved vegetable like dong cai or preserved turnips. Just make sure to chop it into smaller pieces.
Nutrition
Calories: 265kcalCarbohydrates: 6gProtein: 15gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 63mgSodium: 259mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!