Steamed Minced Pork

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Preparation info

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

A typical family dish for everyday consumption. The addition of dried Chinese mushrooms and bamboo shoots or water chestnuts to the pork makes the texture particularly pleasing to the palate. When cooked, it looks like a large meat patty. What the Chinese do is use thin chopsticks and lift away one bite-sized chunk at a time. You may prefer to cut it into small pieces with a knife first.


  • 12 ounces ground pork
  • 4-6 medium-sized dried Chinese mushrooms, reconstituted and minced
  • 2-3 ounces canned bamboo shoots or 6-8 canned water chestnuts, minced
  • 4 scallions, cut into small rounds, white and green parts separated
  • 2 tablespoons vegetable oil
  • 1-2 teaspoons sesame oil


  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoons thin soy sauce
  • 8 turns white pepper mill
  • 2 teaspoons Shaoxing wine or medium-dry sherry
  • 1½ teaspoons cornstarch
  • 4 tablespoons chicken stock


  • Marinate the pork. Add the salt, sugar, soy, pepper, and wine or sherry to the pork and mix well. Sprinkle with the cornstarch, add the stock, 1 tablespoon at a time, stirring in the same direction until completely absorbed before adding another spoonful. This makes the pork fluffy and light. Leave to stand for 15-20 minutes.
  • Add the Chinese mushrooms, bamboo shoots or water chestnut and white scallions to the pork and mix evenly. Stir in the vegetable oil and sesame oil.
  • Spread this mixture onto a round heatproof serving dish, 8-10 inches in diameter with slightly raised edges. Put the dish into the wok and steam, covered tightly, over a high heat for 8-10 minutes, or until the pork is cooked. There will be some juice on the pork. Lift the wok cover, sprinkle on the green scallions, put the cover on again, and steam for about 5 seconds. Remove the dish and serve immediately.

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