When mum felt that I was old enough to handle a chopper / cleaver, one of the first tasks she delegated me to do was to chop / mince meat on a chopping board. I actually loved chopping and had the pleasure of seeing the meat being minced up nicely (sounds scary, isn’t it?).
For this recipe, which again, the photo does not do any justice to the delightful taste of the dish, you are looking at 3 ingredients only. Yes, 3 ingredients to make you happy. And they are easy enough to find save and except Tung Chye which is chinese salted vegetables which are brown in colour and comes in really small sizes. It is salty and you wouldn’t want too much of that. However, too little and the mince would not taste as nice. I guess it would be trial and error and depends on individual preference on the taste. Give it a try, anyway.
This is my recipe for Steamed Minced Pork with Tung Chye
- 150 grammes pork
- A pinch or two of Tung Chye (or more depending on your preference)
- 4 cloves garlic
- A dash of white pepper powder (optional)
Mince ingredients together and sprinkle some white pepper powder if you like.
Put mince on a suitable plate for steaming.
Steam mince till cooked (say, 5 to 10 minutes). To check whether it is cooked, insert a chopstick into the meat and if the chopstick comes out clean, it is cooked.
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