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.

Ingredients:

  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

Method:

  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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s