Steamed Pork With Preserved Tianjin Vegetable

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Servings: 4 Difficulty: Intermediate
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A tender, savory steamed pork dish elevated by the salty depth of preserved vegetables and crunchy water chestnuts.
Steamed Pork With Preserved Tianjin Vegetable recipe image
Steamed Pork With Preserved Tianjin Vegetable recipe image
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Steamed Pork With Preserved Tianjin Vegetable

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 274.7

Description

This classic Chinese steamed pork dish is a perfect example of how simple ingredients can create profound flavor. The pork butt is finely chopped and marinated in a blend of dark soy sauce, sesame oil, and cornstarch, ensuring it stays incredibly moist and tender during the steaming process. The addition of preserved Tianjin vegetables provides a distinct, salty umami backbone that pairs beautifully with the sweetness of the pork. Coarsely chopped water chestnuts add a delightful, refreshing crunch to every bite, contrasting with the soft texture of the meat. This dish is ideal for weeknight dinners or as a comforting component in a larger family-style meal. It requires minimal hands-on time but delivers a restaurant-quality result that highlights the natural flavors of the ingredients without being overly heavy or complicated.

Ingredients

Directions

  1. In a small bowl, whisk together the dark soy sauce, sugar, salt, sesame oil, and cornstarch to create the marinade.
  2. In a large mixing bowl, combine the finely chopped pork, coarsely chopped water chestnuts, half of the preserved Tianjin vegetable, and the prepared marinade.
  3. Mix the ingredients thoroughly with your hands until the pork is evenly coated and the mixture becomes slightly sticky.
  4. Spread the pork mixture evenly onto a round 12-inch plate or a heat-proof serving dish.
  5. Sprinkle the remaining preserved Tianjin vegetable evenly over the top of the pork mixture.
  6. Bring water in a steamer to a rapid boil.
  7. Place the plate with the pork mixture into the steamer basket, ensuring it is submerged below the lid but above the boiling water.
  8. Cover and steam for approximately 20 minutes, or until the pork is fully cooked through and opaque.
  9. Remove from the steamer and immediately sprinkle with the minced green onion.
  10. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 274.7kcal
% Daily Value *
Total Fat 15.9g25%
Saturated Fat 5.7g29%
Cholesterol 90.8mg31%
Sodium 70.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If preparing in advance, you can assemble the pork mixture on the plate and refrigerate it before steaming. Allow the mixture to come to room temperature for about 15-20 minutes before placing it in the steamer to ensure even cooking.

Preserved Tianjin vegetables can be quite salty. If yours are particularly briny, you may wish to rinse them briefly and pat them dry before using, or reduce the added salt in the marinade.

Water chestnuts add a crucial textural contrast. Do not omit them if possible, as they provide the signature crunch that balances the softness of the steamed pork.

For a richer flavor, you can add a teaspoon of Shaoxing wine to the marinade.

Keywords: steamed pork, chinese cuisine, preserved vegetable, tianjin vegetable, water chestnuts, pork mince, soy sauce marinade, sesame oil, cornstarch, green onion, umami, healthy dinner, quick meal, asian style, family dinner, steamer recipe, pork butt, gluten free option, comfort food, easy cooking, savory dish
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