Steamed Pork with Preserved Tianjin Vegetable
Submitted by Remus77
Finely chopped pork shoulder mixed with water chestnuts, dark soy, and sesame oil, topped with salty Tianjin preserved vegetable and steamed until tender. A traditional Cantonese home-style pork dish.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of no-fuss Cantonese home cooking that shows up on dinner tables across southern China every night of the week.
Finely chopped pork shoulder gets mixed by hand with dark soy sauce, sesame oil, cornstarch, and crunchy water chestnuts, then spread on a plate and topped with Tianjin preserved vegetable. Twenty minutes of steaming and it’s ready, finished with a scatter of fresh scallions.
The preserved vegetable adds a salty, slightly tangy punch that seasons the pork as it steams, so you get deep flavor with barely any effort.
Kitchen Tips
- Mix the marinade into the pork with your fingers for the fastest, most even distribution
- Spread the mixture flat on the plate so it steams evenly and cooks through in 20 minutes
- Tianjin preserved vegetable (dong cai) is available in jars at Chinese grocery stores; rinse it lightly if you find it too salty
- Bring the mixture to room temperature before steaming for even cooking
- This can be prepped ahead and refrigerated until you’re ready to steam
Ingredients
Directions
Mix preserved vegetable and marinade with your fingers - it’s faster.
Spread mixture on round 12 inch plate.
Sprinkle with remaining preserved vegetable.
Refrigerate if working in advance.
Steaming: Bring pork mixture to room temperature before steaming.
Bring water in steamer to rapid boil.
Steam for about 20 minutes.
Sprinkle with chopped onions just before serving.
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