Name: Velvet Pork Pie with Szechwan Pickle (榨菜蒸肉餅)
Yield: Serves 2 as a main course with a vegetable, 4–6 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1 tablespoon Chinese rice wine or quality, dry sherry; 1 teaspoon Chinese or Japanese sesame oil (increase to 2 teaspoons for overly lean meat); ⅛ teaspoon coarse kosher salt; ½ pound ground pork butt; 2 teaspoons thin (regular) soy sauce; ½ cup rich, unsalted chicken stock; 2 teaspoons finely minced fresh ginger; several green scallion lengths or Chinese chives; 1 tablespoon well-rinsed, chopped Szechwan preserved vegetable (to yield 1 tablespoon chopped pickle); freshly ground black pepper to taste

Preparation info

Serves
2
as a main course with a vegetable .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

This is a very common, very simple Chinese dish made most everywhere there is fresh pork and a steamer. The variations are numerous, but the base is always a large, homey patty of smoothly minced pork. To this is added a generally subtle blend of seasonings and some liquid-inspiring ingredient to keep the mixture moist. It is, in fact, the Chinese meat loaf, although lighter and less meaty than our own.