Steamed Pork Patty with Mei Cai (梅菜蒸肉餅)

steamed pork patty with pickled vegetables (mei cai) or 梅菜蒸肉饼 (méi cài zhēng ròu bǐng) is a common Cantonese dish that embodies the home-style comfort of Southern Chinese cuisine. This dish combines the savoury, tender flavours of minced pork with the unique, slightly sweet, and salty taste of 梅菜 (méi cài), a type of dry pickled vegetable that is commonly used in traditional Cantonese cooking.

In the past, preserving vegetables like mustard greens was a practical method to extend their shelf life, especially during seasons when fresh produce was scarce. These preserved greens became a pantry staple, adding depth and flavour to simple dishes. Pairing mei cai with minced pork allowed families to create a flavourful yet economical meal that could be shared with everyone. The savoury juices of the dish makes it a perfect companion to a bowl of steamed white rice.

Ingredients

• Mei Cai (梅菜) is a type of dried pickled vegetable. It is a staple ingredient in Chinese cooking known for its salty, slightly sweet, and umami-rich flavour. It adds depth and complexity to the dish. Soaking it removes excess salt and makes it suitable for steaming.
• Pork mince is the base for the dish. I’d prefer to pick a cut with higher fat content. The fattiness enhances the tenderness and juiciness of the dish.
• Soy sauce is a key seasoning for umami and saltiness. It’s used sparingly to avoid overpowering the dish since the mei cai is already salty.
• Oyster sauce adds a touch of sweetness and rich, savoury umami flavour to enhance the meat.
• White pepper adds a subtle aromatic spice that complements the pork.
• Sugar balances the saltiness of the mei cai.
• Cooking wine helps tenderise the meat and reduce the gamey taste of pork.
• Corn starch acts as a binder in the pork mixture, ensuring a smooth texture and help the marinade adhere to the meat.
• Water is added to the pork mince and mixed to create a sticky consistency, ensuring the meat is tender and juicy after steaming.
• Scallions adds a burst of fresh flavour and vibrant colour as a finishing touch.

Steps

1. Soak 梅菜 in water for approx. 10 minutes
   • This step rehydrates the mei cai, softens them, and reduces their saltiness to make them palatable for the dish.
2. Marinate pork
   • Mix sauce (soy sauce, oyster sauce, white pepper, sugar, cooking wine, and corn starch) into pork mince.
   • Gradually add water and mix until sticky, creating a cohesive texture for steaming.
   • Marinate for approx. 10 minutes.
3. Process mei cai
   • After mei cai has been soaking for 10 minutes, take out and wash off salt thoroughly with clean water.
   • Squeeze out water, chop into small pieces, and rinse again.
   • Briefly stir-fry it with medium heat to get rid of moisture and add into pork mince.
4. Steam mixture
   • Place mixture onto plate and steam for 15 minutes with high heat.
5. Topping
   • Sprinkle scallions and serve with rice.
   • The dish is traditionally paired with steamed rice, which balances the saltiness and richness.