Steamed Pork Cake

Preparation info

  • Difficulty


  • Serves


    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This is essentially a Chinese meat loaf. Steaming cooks the pork gently and enhances its succulent flavor. This typical, home-style dish can be made ahead and reheated. As in most meat loaf recipes, the ingredients are flexible. Preserved fish, here used as a seasoning, can be replaced with minced Smithfield ham or Sichuan preserved vegetables (for something spicier). Try it with ground beef for a change.


  • 1 pound pork, coarsely ground
  • 1 tablespoon chopped salted preserved fish
  • 2 tablespoons coarsely chopped salted turnip bundle
  • 6 fresh water chestnuts, peeled and minced
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 tablespoon thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 teaspoons cornstarch
  • 2 tablespoons minced scallion
  • ¼ cup chicken broth



  1. Mix together the pork, fish (or ham), turnip bundle, and water chestnuts. The hand is the best tool for this.

  2. Mix in the remaining ingredients.

  3. Pat the mixture into a flat cake on a platter.

  4. Make a well in the center for liquid to.collect.

  5. Place the platter in a steamer. Steam it 20 to 30 minutes.

  6. When the cake is cooked, serve it on the same plate. Pieces can be separated easily with chopsticks. Try spooning some of the pork juices over rice.

  • May be prepared in advance and reheated by steaming.
  • Suggested Beverage: Beer