This recipe is a very old local favourite dish that makes good use of the Dong Chai / Tung Choy which is basically chinese salted and garlic pickled vegetable (usually cabbage) to effectively season and give the minced pork a very delicious flavour. Great to eat with plain rice or even porridge alone!
Minced Pork with Dong Chai
Ingredients:
1. 500gm of fake pork fillet / lean pork meats.
2. 1 packet of Dong Chai / Tung Choy.
3. Salt
4. Sugar
5. Light Soy Sauce
6. Dark Soy Sauce
7. Corn or Potato Starch.
Instructions:
This here is how a fake pork fillet would look like. Usually a butcher will know this part. It is extremely nice for minced meat. Otherwise, lean pork meats should be fine.
1. Prepare a wok of steaming water.
2. Use half a packet of Dong Chai / Tung Choy and rinse it with water while in a strainer. Be sure to rinse a few rounds as there are plenty of sand in between.
The first round is usually very dirty.
It should be around this clean.
3. Press the Dong Chai against the strainer and dry it thoroughly. Then set aside.
4.
Wash and cut the lean meat into smaller pieces.
Within a blender, add the Dong Chai you prepared earlier with the minced meat and mix well. Start blending with control, do not over blend. Occasionally use a spoon to help mix around ensuring there are no lumps as you blend.
Like this.
5. Transfer the blended and minced meat into a serving bowl.
6. Next, season with 1 tsp salt, 1 tsp sugar, 1 tbs light soy sauce, 1 tbs dark soy sauce, 2 tsp corn or potato starch, 1/2 cup of water. Mix well.
7. Use the back of a spoon to flatten and smooth the top.
8. Use a tissue to wipe away any excess stains at the edge.
9. Once the wok of steaming water is ready, place the meat in and cover to steam for 20mins. When times up, turn off the fire but do not open the cover. Let it continue to cook for another 5-10mins.
10. When you take it out, be sure to cut it into equal slices. It is now ready to serve!