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.
© 1981 Ken Hom. All rights reserved.