Chinese · Fast & Easy · Mains · Pork · Uncategorized

菜心肉 Steam Pork with Pickles

We are having our friend, Sam over, visiting us from Australia. After days of feasting, i wanted to make a lighter dinner. When a chinese think of a light dinner, what’s better than Teochew muay aka porridge? And this  plus chai po omelette and braised peanuts, are the perfect dishes to go along with porridge.

I was also telling my sister that i will give her some easy dinner ideas as she has a very busy lifestyle. And i thought i will take down the measurements for this recipe to help her. This is my first time making this dish, I had to ring my mom up just to check on the cooking time, to make sure it tastes just like hers, the taste i fondly remember eating this as a child. This is one simple dish that is easy to make, super yummy and is our 3 sisters favourite. Combined with teochew porridge mixed with vegemite (Aussie’s marmite), it is  all of my childhood flavours on a table.


  1. About 250g-300g of Pork (I used 飞机肉, i think it is the underarms of pork)
  2. 1 tbsp hua diao wine
  3. 1 tbsp sesame oil
  4. 1-2 tbsp light soy sauce
  5. 1/2 tsp chicken powder
  6. dash of pepper
  7. 1 tbsp corn flour
  8. 1 bottle of pickled lettuce
  9. 1 large piece of ginger, peeled and sliced


  1. Marinate thinly sliced pork in all of the sauces and seasoning for about 30mins. The corn flour will make your meat tender and smooth.
  2. Empty a bottle of pickled lettuce onto the meat and mix well.
  3. Transfer to a plate and arrange in one layer.
  4. Place ginger all over, on top of the meat.
  5. Bring a wok of water to boil.
  6. Steam on high heat for 10mins. Ready to serve.

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