Steamed Minced Pork Patty with Ginger

Ingredients

Instructions

1. 1

   Bring water to a boil in a steamer or a wok fitted with a rack. Lightly oil a heatproof shallow plate or wide bowl if desired to prevent sticking. Finely mince the ginger and thinly slice the scallions so they distribute evenly through the pork mixture.

2. 2

   In a bowl, combine the ground pork, minced ginger, sliced scallions, egg, fish sauce, sesame oil, white pepper, and salt. Stir vigorously in one direction for 1 to 2 minutes until the mixture looks slightly sticky and cohesive; this helps the patty hold together and gives a springier texture.

3. 3

   Spread the pork mixture onto the prepared heatproof plate into an even round about 2 cm thick, making a shallow dip in the center so it cooks evenly. Place the plate in the steamer over boiling water.

4. 4

   Cover and steam over medium-high heat for 12 to 14 minutes, until the patty is fully cooked and the juices run mostly clear. The center should reach 71°C if checked with a thermometer. Avoid opening the lid too often, which drops the steaming temperature.

5. 5

   Carefully remove the plate and let the patty rest for 2 minutes so the juices settle. Drizzle with the remaining sesame oil and scatter over the sliced scallion greens.

6. 6

   Serve hot straight from the plate, spooning a little of the savory steaming juices over each portion.

Nutrition per serving

Notes

• •For the best texture, use pork with some fat rather than extra-lean mince; around 15 to 20% fat keeps the patty tender after steaming.
• •If you like, flatten the patty slightly thinner to reduce steaming time by 1 to 2 minutes.
• •A shallow plate works better than a deep bowl because the pork cooks faster and more evenly.
• •This dish pairs well with simple stir-fried greens or cauliflower rice for a paleo meal.

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