Velvet Pork Pie with Szechwan Pickle


Preparation info
  • Serves


    as a main course with a vegetable .
    • Difficulty


Appears in

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.

  • This version is rather jazzy and highly seasoned, spiced b