65 minutes
A flavorful and aromatic dish combining ground pork with preserved mustard greens, steamed to perfection.
cups
Oyster sauce
tablespoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
Fresh Ginger, grated
teaspoons
teaspoons
pinches
Dried Preserved Mustard Greens (méigān Cài, 梅干菜)
cups
tablespoons
White Pepper Powder
teaspoons
Five-Spice Powder
pinches
Chopped Scallion, for garnish
to taste
Fresh Cilantro, for garnish
to taste
1. Prepare the Ground Pork
In a large mixing bowl, combine the ground pork with ¼ cup of water, oyster sauce, Shaoxing wine, fine sea salt, sugar, cornstarch, grated fresh ginger, toasted sesame oil, and a pinch of baking soda. Mix these ingredients vigorously for about 2 to 3 minutes until the meat turns into a sticky, paste-like texture. Let the seasoned pork marinate for at least 30 minutes.
2. Prepare the Preserved Mustard Greens
Soak the dried preserved mustard greens in a bowl of water for about 30 minutes to rehydrate them. Once they are soft, drain and rinse them thoroughly using a fine-mesh colander. Chop the greens finely and then toss them with neutral oil, white pepper powder, and a pinch of five-spice powder.
3. Combine Pork and Mustard Greens
Mix the seasoned pork with the prepared mustard greens until they are well combined. Transfer this mixture to a shallow, rimmed, heatproof dish that is about 8 inches in diameter. Spread the mixture evenly in the dish.
4. Steam the Pâté
Set up your steamer and bring the water to a boil. Place the dish in the steamer, cover, and steam for about 20 minutes.
5. Garnish and Serve
Once cooked, remove the dish from the steamer and garnish with chopped scallion or fresh cilantro. Serve hot and enjoy.
Start with the best quality pork you can find. Ideally, choose a mix of fatty and lean pork to ensure a moist and flavorful pâté. Freshness is key, so buy your meat from a reputable source. For the preserved mustard, it's worth seeking out a good Asian market for authentic flavors.
The texture of the pâté is crucial. If you don't have a meat grinder, make sure to mince the pork as finely as possible. This will give you a smooth and consistent texture in the final product.
When steaming your pâté, ensure that the heat is consistent and not too high. A gentle, even steam will cook the pâté without causing it to split or become too tough. Make sure the steamer is covered tightly to keep the steam in.
Preserved mustard can be quite potent. Balance its strong flavor with your seasonings. Taste as you go and adjust the seasonings to your preference. The right balance of salt, sugar, and aromatics will enhance the pork without overpowering it.
Use a thermometer to check the internal temperature of your pâté. It should reach at least 160°F (71°C) to ensure it's fully cooked. You can also insert a knife into the center; if it comes out clean, the pâté is ready.
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