This is another one of those dishes that my siblings and I would fight over who got to “lick” the plate. Recalling the times I was triumphant and claimed the last bit of sauce with a scoop of rice warms my competitive spirit.
Makes 4 servings
Ingredients
1 pound lean ground pork
1 tablespoon soy sauce
1 teaspoon kosher salt
1 teaspoon ShaoHsing wine
1 tablespoon sugar
⅛ teaspoon ground white pepper
½ teaspoon sesame oil
1 tablespoon cornstarch
Instructions
- In a medium bowl, add pork, soy sauce, salt, ShaoHsing wine, sugar, white pepper and sesame oil. Stir in one direction until the texture is sticky and comes together.
- Add cornstarch and stir until the cornstarch is absorbed into the meat mixture.
- Gently press the meat into a ¾ inch thick patty in a shallow oven safe dish with 1-2 inch depth as the patty will produce a lot of sauce.*
Electric Pressure Cooker
- Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Place the dish of pork on the trivet.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the pressure cooking is done, quick release the pressure.
- Carefully remove the dish from the pot.
Stovetop
- Place the dish of pork on a trivet in a wok or a steamer with enough water to steam on medium high heat for 20-25 minutes and cover with lid.
- Carefully remove the lid from the wok or steamer without dripping water into the dish.
- Carefully remove the dish from the wok or steamer.
*This recipe can be halved and cooked in smaller oven safe dishes if you do not have one large enough to accommodate the whole recipe to fit in your electric pressure cooker.
Steamed Pork Patty
Servings: 4 people
Ingredients
- 1 pound lean ground pork
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon ShaoHsing wine
- 1 tablespoon sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- In a medium bowl, add pork, soy sauce, salt, ShaoHsing wine, sugar, white pepper and sesame oil. Stir in one direction until the texture is sticky and comes together.
- Add cornstarch and stir until the cornstarch is absorbed into the meat mixture.
- Gently press the meat into a ¾ inch thick patty in a shallow oven safe dish with 1-2 inch depth as the patty will produce a lot of sauce.*
Electric Pressure Cooker
- Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Place the dish of pork on the trivet.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the pressure cooking is done, quick release the pressure.
- Carefully remove the dish from the pot.
Stovetop
- Place the dish of pork on a trivet in a wok or a steamer with enough water to steam on medium high heat for 20-25 minutes and cover with lid.
- Carefully remove the lid from the wok or steamer without dripping water into the dish.
- Carefully remove the dish from the wok or steamer.
Notes
This recipe can be halved and cooked in smaller oven safe dishes if you do not have one large enough to accommodate the whole recipe to fit in your electric pressure cooker.