Steamed Pork with Tung Chai 东菜蒸肉饼

What is the usual dish on your breakfast table? DG love to eat porridge, serving alongside porridge are pork floss, fried egg with shallot, bak kwa and pickles. He always ask me to join him eating porridge but... bread remain my favorite breakfast choice. Egg sandwich, sardine sandwich, or simply white bread smeared with fruit jam, those are on my usual menu.

However, there is an exception, that is when I am making this steamed pork with Tung Chai. This dish is on the salty side but somehow, it just complement the plain porridge perfectly! It is so appetising I ended up need to cook extra porridge. 

DG thought I made too much and wanted to keep for breakfast next day. Too late... I finished them in a gulp.

Steamed Pork with Tung Chai

Ingredients

• 200g minced pork
• 2 tbsp Tung Chai, washed 3 times
• 1 tbsp sesame oil
• 1/2 tbsp corn starch
• 3 drops dark soy sauce
• 1 tbsp Worcestershire sauce
• few dashes pepper

Garnish

• spring onion
• fried shallot

Cooking Directions

1. Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
2. Steam on high for 20 minutes.
3. Garnish with fried shallot and spring onion.

东菜蒸肉饼

配料

• 200克猪肉碎
• 2汤匙东菜，洗3次
• 1汤匙麻油
• 1/2汤匙玉米淀粉
• 3滴老抽
• 1汤匙隐汁
• 少许胡椒粉

装饰

• 青葱
• 炸葱

做法

1. 将所有材料混合在一起，搅拌至起胶，腌至少3个小时。
2. 大火蒸20分钟。
3. 撒上炸葱和青葱做装饰。