{"id":10886,"date":"2017-09-12T10:59:48","date_gmt":"2017-09-12T02:59:48","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10886"},"modified":"2018-11-08T12:29:01","modified_gmt":"2018-11-08T04:29:01","slug":"steamed-minced-pork","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/steamed-minced-pork\/","title":{"rendered":"Steamed Minced Pork (\u84b8\u732a\u8089) with Dong Cai \/ Mei Cai \/ Water Chestnut \/ Salted Fish"},"content":{"rendered":"

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STORY BEHIND THE RECIPE<\/span><\/h1>\n

During our stay in England many year ago, my family often took short trips around other parts of the UK during my husband’s term break. As we travelled on a shoe-string budget, I would often lug along a rice cooker, a stainless plate, some sauces and a packet of rice.<\/p>\n

I would buy minced pork from the supermarket, marinate it and steam it on top of the rice in the rice cooker. We’d then pack the food, and my husband would drive us to a nearby park or beach, where we would lay out the mat, sit down and have a simple but fulfilling meal together with my 2 young daughters. Now, this dish still brings back all the fond memories of the adventures during our younger days.<\/p>\n

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\"Steamed<\/p>\n

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TRICK OF THE TRADE<\/span><\/h1>\n

Steamed minced meat (\u84b8\u732a\u8089\u997c) is an evergreen recipe that has passed down from our great-grandmothers to the present time. There are many variations on this dish, but today I will teach you the four most common styles when it comes to cooking this perennial home-cooked favourite:<\/p>\n

Dong Cai Steamed Minced Pork\u00a0 (\u51ac\u83dc\u84b8\u732a\u8089\u997c)<\/strong>,\u00a0also known as Tianjin preserved vegetable or Tung Choy\uff0cthis is the original favourite in many Chinese homes.<\/p>\n

\"Minced<\/p>\n

Mei Cai Steamed Minced Pork <\/strong>\u00a0(\u6885\u83dc\u84b8\u732a\u8089\u997c) <\/strong>uses\u00a0preserved Chinese mustard.\u00a0 You can choose either sweet (left) or salted (right) versions of the Mei Cai for a different flavour.<\/p>\n

\"Sweet<\/p>\n

Water Chestnut Steamed Minced Pork (<\/strong>\u9a6c\u8e44\u84b8\u732a\u8089\u997c)<\/strong> – Steams water chestnuts together with the minced meat. It’s crunchy with a hint of sweetness.<\/p>\n

Salted Fish Steamed Minced Pork\u00a0<\/strong>\u00a0(\u54b8\u9c7c\u84b8\u732a\u8089\u997c)<\/strong> –\u00a0I like all the variations, but if I had to choose, this would be my favourite!<\/p>\n

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The savouriness of the Dong Cai and Mei Cai makes it impossible to resist, even during sickness when your tastebuds are numb and most foods seem bland and tasteless. It’s also quick to prepare (takes only 30 minutes if you are doing just one style; 40 minutes if you are doing all 4 styles!) and can be eaten with just a bowl of rice or porridge.<\/p>\n

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WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n