serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Steam
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 500 g pork belly, skin and bones removed
- ¼ cup finely diced zha cai (pickled mustard stem), available from Asian grocers
- 2 spring onions, finely sliced, white and green part separated
- 1 cm piece peeled ginger, grated
- ¼ tsp ground white pepper
- 1 pinch bicarbonate of soda
- 1 pinch salt
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- vegetable oil, for greasing
Instructions
- Roughly chop the pork belly with a cleaver until it is well minced. Place the pork in a bowl and cover with cold water. Massage it well for about 1 minute, then drain the water. Transfer the pork to an electric stand mixer fitted with a paddle attachment and mix for about 3 minutes.
- Add the pickled mustard, white parts of the spring onions, ginger, pepper, bicarbonate of soda, salt, oyster sauce, Shaoxing wine, sugar, cornstarch, sesame oil and about 2 tbsp of water and mix for a further 3 minutes or until a paste forms.
- Oil a deep plate around 20 cm in diameter and press the pork mixture on the base to form a patty about 2 cm - thick. Steam for about 10 minutes or until cooked through, then scatter with the spring onion greens to serve. You can gloss the top of the pork patty with a little extra oil if you prefer.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Steam
