Sunday, October 12, 2014

Steamed Pork with Tianjin Preserved Vegetables

Steamed Pork with Tianjin Preserved Vegetables
I was feeling nostalgic for some steamed pork with Tianjin preserved veggies and rice the other day.  Just a bit of Tianjin preserved veggies goes a long way.  The steps and most of the ingredients for this dish is the same as Steamed Pork Patty with Shrimp Paste, except for the shrimp paste.  Last time I spoke with my mom, she let me in on the secret.  Slamming the pork into a bowl for about a dozen times gives the finished product a nice "bounce" when you bite into it.

Steamed Pork with Tianjin Preserved Vegetables
1 lb ground pork
1/2 tbsp Tianjin preserved vegetables, fine chopped
1 stalk green onions/scallions, minced (green parts only)
Mix the pork and Tianjin preserved vegetables together and form into a ball.  Hold a metal bowl steady on the counter.  

As hard as you could, slam the mixture into the bowl. Repeat a dozen times.
Form the pork into a ball.  Flatten it into the bowl.  Set bowl in a pot of water that just reaches the bowl's half way point. Sprinkle the green onions over the top.  Cover and steam for about 30 minutes after the water starts boiling or until the meat is no longer pink. Serve over rice.

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