Steamed Pork Loaf with Salted Fish

Preparation info
  • Serves


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By Ken Hom

Published 1998

  • About

What goes around comes around. When I was growing up in Chicago many years ago, my mother used to serve salted fish regularly. It was nutritious and cheap. She often served it in this variation of steamed pork loaf. The inexpensive fish extended the pork loaf, as it were, while its briny spiciness added depth to the robust flavour of pork.

Because of the salted fish, the mixture stood up well even with our primitive refrigeration. To me, it tasted better served two days later.