Steamed Pork Patty with Preserved Vegetables (Mei Cai Zheng Rou Bing)

Name: Steamed Pork Patty with Preserved Vegetables (Mei Cai Zheng Rou Bing)
Total time: 40 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 80 g Preserved Sweet Vegetables (Mei Cai); 30 g Ginger; 1 tsp Corn Starch; 1 clove Garlic; 300 g Pork Shoulder Meat; 0.33 tsp Salt; 0.33 tsp Sugar; 0.5 tsp White Pepper; 0.5 tbsp Shaoxing Wine; 1 tsp Light Soy Sauce; 0.5 tsp Sesame Oil; 0.5 tsp Onion Oil

A popular homemade dish featuring hand-chopped pork shoulder meat steamed with preserved sweet vegetables (Mei Cai), ginger, and garlic, seasoned to perfection. The dish is known for its tender, flavorful pork and the unique sweet-savory taste of the Mei Cai.

40 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

450

Calories

30g

Protein

10g

Carbs

30g

Fat

Scale recipe

2 servings

Original recipe

Ingredients12 items

Produce

🫚Ginger30 g

🧄Garlic1 clove

Meat

🐖Pork Shoulder Meat300 g

Pantry

🥬Preserved Sweet Vegetables (Mei Cai)80 g

🍚Corn Starch1 tsp

砂糖Sugar⅓ tsp

🍶Shaoxing Wine½ tbsp

醬Light Soy Sauce1 tsp

sesame oilSesame Oil½ tsp

🧅Onion Oil½ tsp

Spices

🧂Salt⅓ tsp

🌶️White Pepper½ tsp

Instructions

1
Rinse the preserved sweet vegetables (Mei Cai) thoroughly to remove any sand and excess salt. Then, soak them in water for 15-20 minutes. Adjust soaking time if your Mei Cai is particularly salty.
20:00 timer
2
After soaking, squeeze out the water from the Mei Cai. Remove any excess leaves and slice the thicker stems lengthwise. Then, finely chop the Mei Cai into small, rice-sized pieces.
3
Prepare ginger juice by blending a piece of ginger with a small amount of water, then strain to remove solids. Shred a small amount of ginger for garnish.
4
Add 1 teaspoon of corn starch to the ginger juice and stir until well combined. This mixture will be used to marinate the pork.
5
Mince 1 clove of garlic finely.
6
Take 300g of pork shoulder meat. Separate the pork skin and any large pieces of fat from the lean meat. Chop the fat into small cubes, then chop the lean meat into small pieces. Combine the chopped fat and lean meat, then mince them together until you achieve a coarse, grainy texture (not too fine).
7
In a mixing bowl, combine the minced pork with the minced garlic, 1/3 teaspoon of salt, 1/3 teaspoon of sugar, a few grinds of white pepper, 1/2 tablespoon of Shaoxing wine, 1 teaspoon of light soy sauce, 0.5 teaspoon of sesame oil, and 0.5 teaspoon of onion oil.
8
Mix the pork and seasonings in one direction until well combined and slightly sticky. Gradually add the ginger juice with corn starch mixture, mixing until it is fully absorbed and the pork becomes smooth and tender.
9
Add the chopped Mei Cai to the seasoned pork mixture and mix until evenly distributed.
10
Transfer the pork and Mei Cai mixture to a heatproof plate. Flatten the mixture evenly across the plate. Use chopsticks to poke several holes in the patty to allow steam to penetrate and cook evenly. Garnish with the shredded ginger.
11
Preheat your steamer. Once the water is boiling, place the plate with the pork patty into the steamer. Steam on high heat for 15 minutes.
15:00 timer
12
Carefully remove the steamed pork patty from the steamer. Serve hot with rice or porridge.

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Cuisinechinese