Steaming Succulent Pork: The Perfect Patty Method

Steamed pork patty is a traditional Chinese dish that is both simple and comforting. Also known as yook baeng, it is a Cantonese speciality that is rarely found in restaurants, but often enjoyed as a homely treat. The dish consists of ground pork mixed with a variety of seasonings and fillings, such as vegetables, mushrooms, or salted fish, and is usually served with steamed rice. The process of making steamed pork patty is straightforward and involves mixing the ingredients, shaping them into a patty, and steaming for around 15 minutes.

Choosing the right cut of pork

When it comes to choosing the right cut of pork for your steamed pork patty, there are a few options to consider. The most common choice is ground pork, which is readily available and convenient. Ground pork typically has a fat content of around 15%, which helps to ensure the patty stays moist and juicy. If you opt for ground pork, try to source medium ground pork, as extra lean pork may result in a drier texture.

Another option is to hand-mince your own pork at home. For this, you'll want to select a fatty cut of pork like pork shoulder or pork butt. The benefit of hand-mincing is that you can achieve a better texture and a juicier patty. To hand-mince, start by cutting the pork into thin strips, then dice the strips into small pieces. Using a sharp knife, repeatedly chop the meat using the weight of the knife and gravity, lifting the knife and allowing it to fall in an up-and-down motion. Repeat this process until the pork is finely minced to your desired texture.

While ground pork is the most common choice, you can also experiment with other types of ground meat, such as chicken, beef, or turkey. However, keep in mind that the texture and flavour will be different from the traditional pork patty.

Preparing the ingredients

Firstly, gather your ingredients. The exact ingredients may vary depending on your preferred recipe and any additional mix-ins you wish to include. However, the core ingredients typically include ground pork, soy sauce, oyster sauce, sugar, white or black pepper, cornstarch, sesame oil, and Shaoxing wine. You will also need ice water to mix into the pork mixture and a selection of vegetables, such as water chestnuts, mushrooms, and preserved vegetables like turnips or cabbage.

For the ground pork, it is recommended to use a higher fat content, such as an 80/20 or 70/30 lean-to-fat ratio, as this will result in a juicier and more flavorful patty. If you are mincing the pork by hand, choose a cut like pork belly or pork shoulder and slice it into thin, flat pieces. From there, cut the pieces into strips, turn them horizontal, and dice them into small chunks. Continue mincing until you achieve a ground texture—be careful not to overdo it, as you don't want the pork to be too finely minced.

Next, prepare your vegetables. If using dried shiitake mushrooms, soak them in warm water for several hours, or even overnight, until they are fully rehydrated. Then, squeeze out the excess water, remove the stems, and mince the mushrooms. For water chestnuts, peel and mince them. If using preserved vegetables like turnips, dice them and soak them in water to reduce excess saltiness. Taste the vegetables, and if they are still too salty, continue soaking until they reach your desired level of saltiness.

Now it's time to assemble the marinade for the pork. In a large mixing bowl, combine the ground pork with your chosen seasonings and liquids. This typically includes soy sauce, oyster sauce, sugar, white or black pepper, cornstarch, sesame oil, Shaoxing wine, and ice water. You can also add other ingredients like chicken bouillon powder or fish sauce, depending on your preference. Use a pair of chopsticks or clean hands to mix the ingredients vigorously in one direction until the meat forms a uniform, sticky paste. This process helps to emulsify the fat into the meat and change the overall texture, resulting in a bouncier texture.

Once your pork mixture is ready, you can add the prepared vegetables. Minced mushrooms, water chestnuts, and preserved vegetables can be mixed into the pork. At this point, you can also add other mix-ins like salted duck egg, dried shrimp, or fermented black beans to customize your steamed pork patty.

Mixing the meat

Choosing the Right Cut of Meat

The first step is to select the right type and cut of meat. Ideally, you should opt for ground pork with a higher fat content, such as 80% lean and 20% fat, or 85% lean and 15% fat. This ratio ensures that your steamed pork patties will be juicy and moist. If you prefer to use pre-ground pork, look for packages with an 80/20 lean-to-fat ratio.

Preparing the Meat

If you have the time and desire to elevate your dish, you can mince the pork by hand. Start by slicing lean pork belly or fatty pork shoulder into thin, flat pieces. Then, cut these slices into strips. Turn the strips horizontal and dice them into small, evenly sized chunks. Continue mincing the meat until it resembles ground pork, being careful not to overdo it and make it too fine.

Adding Seasonings and Mix-Ins

In a large mixing bowl, combine the minced pork with your desired seasonings and mix-ins. Common seasoning options include light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, sugar, fish sauce, and ice water. You can also add mix-ins like preserved vegetables (such as Tianjin preserved vegetables, preserved turnip, or mustard stems), water chestnuts, dried shiitake mushrooms, or salted duck egg.

Mixing Technique

Now comes the crucial part: mixing the meat. Using either a pair of chopsticks or clean hands, mix the meat and seasonings vigorously in one direction until the mixture becomes sticky and bouncy. This process helps to emulsify the fat into the meat, changing the overall texture. Continue mixing until you see "webs" or "strings" of protein forming, and the mixture holds together as one patty with a uniform, sticky, smooth texture.

Forming the Patty

Once your meat mixture is ready, it's time to form the patty. Spread the mixture evenly in a round, shallow, heat-proof bowl. Create a divot in the middle for added texture and flavour.

Now your steamed pork patty is ready to be cooked! Follow the standard steaming instructions for this dish, and you'll have a delicious, traditional meal that's sure to impress.

Cooking the patty

To cook the pork patty, start by preparing your ingredients. If you are using dried shiitake mushrooms, soak them in water for at least 4 hours before cooking. If you are using preserved vegetables, such as dong cai (Tianjin preserved vegetables), wash them in water a few times to remove excess salt, then squeeze out the water and finely chop them.

In a mixing bowl, combine the ground pork with your desired mix-ins and seasonings. Common mix-ins include salted duck egg, dried shrimp, scallops, fermented black beans, salted bamboo shoots, dried shiitake mushrooms, and water chestnuts. For seasonings, you can use light soy sauce, oyster sauce, white pepper, sesame oil, Shaoxing wine, cornstarch, and sugar.

Once you have added all your ingredients to the bowl, mix them together in one direction until the meat forms a uniform, sticky, smooth paste. This process helps to emulsify the fat into the meat and change the overall texture of the patty. You can use a pair of chopsticks or a wooden spoon for this step. If you prefer, you can also use an electric mixer with a paddle attachment.

After mixing, spread the meat mixture evenly in a round, shallow, heat-proof bowl. If desired, create a divot in the middle and add julienned ginger.

To cook the patty, bring a pot of water to a rapid boil and place a steaming rack inside. Put the bowl containing the pork patty on the rack, cover the pot, and steam for 15-20 minutes, or until the pork is cooked through. For a fattier patty, you may need to steam for an additional minute or two.

Once the patty is cooked, remove it from the heat and garnish with scallions, thinly sliced ginger, or pickled mustard greens. Serve hot with steamed rice and pour any juices from the bowl over the rice. Enjoy!

Serving suggestions

Steamed pork patties are a traditional Chinese dish, often served with rice to make use of the tasty juices in the bowl. The juices can be spooned over rice, and the pork will slowly reabsorb them as it sits, so it's best to eat immediately.

This dish is very versatile and can be served with a variety of sides. Here are some suggestions:

• Steamed rice
• Crispy tofu
• Yu choy
• Bok choy
• Broccoli
• Gai lan
• Chinese greens such as baby bok choy or gai lan
• Scallions and cilantro
• Chili crisp

You can also serve the pork patty as a side dish with:

• Fried rice
• Steamed rice
• Chicken congee
• Crispy tofu
• Veggies such as yu choy, bok choy, broccoli, or gai lan

Frequently asked questions