Steamed Pork Patty with Preserved Mustard Greens Recipe

Ground pork: The base of the patty, providing a rich and savory flavor.

Preserved mustard greens: Adds a unique tangy and salty taste to the dish.

Soy sauce: Enhances the umami flavor of the pork.

Sugar: Balances the saltiness and adds a hint of sweetness.

Cornstarch: Helps bind the ingredients together and gives the patty a smooth texture.

Sesame oil: Adds a nutty aroma and depth of flavor.

Salt: Enhances the overall taste of the dish.

White pepper: Adds a mild heat and subtle spiciness.

When mixing the ground pork with the preserved mustard greens, make sure to knead the mixture thoroughly with your hands. This ensures that the flavors are evenly distributed and the patty holds together well during steaming. Additionally, using a heatproof plate that fits snugly in your steamer will help the pork patty cook evenly.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture to ground pork, making it a suitable substitute.

• chopped preserved mustard greens - Substitute with chopped kimchi: Kimchi provides a similar tangy and fermented flavor profile, which can mimic the taste of preserved mustard greens.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors in the dish.

• cornstarch - Substitute with potato starch: Potato starch has a similar thickening property and can be used in the same quantity as cornstarch.

• sesame oil - Substitute with olive oil: Olive oil provides a different but pleasant flavor and can be used if sesame oil is unavailable.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• white pepper - Substitute with black pepper: Black pepper has a slightly stronger flavor but can be used as a direct substitute for white pepper.

• Allow the steamed pork patty to cool to room temperature before storing. This prevents condensation, which can make the patty soggy.
• For short-term storage, place the patty in an airtight container and refrigerate. It can be kept in the fridge for up to 3 days.
• If you plan to store it longer, wrap the patty tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. This helps to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the pork patty in the refrigerator overnight if frozen.
• Reheat the patty by steaming it again for about 10-15 minutes until heated through. Alternatively, you can microwave it on medium power, covered with a microwave-safe lid, to retain moisture.
• Serve hot with rice or your favorite side dishes.

• Steaming Method:

  • Place the leftover steamed pork patty on a heatproof plate.
  • Set up a steamer with boiling water.
  • Steam the patty over high heat for about 10-15 minutes or until heated through.
  • This method retains the moisture and tenderness of the pork.

• Microwave Method:

  • Place the pork patty on a microwave-safe plate.
  • Cover it with a microwave-safe lid or damp paper towel to prevent drying out.
  • Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  • Let it sit for a minute before serving to allow the heat to distribute evenly.

• Pan-Frying Method:

  • Heat a non-stick pan over medium heat and add a small amount of oil.
  • Place the pork patty in the pan and cover with a lid.
  • Cook for 3-4 minutes on each side, or until heated through.
  • This method adds a slight crispiness to the exterior while keeping the inside moist.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the pork patty on a baking sheet lined with parchment paper or foil.
  • Cover the patty with foil to prevent drying out.
  • Bake for 10-15 minutes or until heated through.
  • This method is great for reheating multiple patties at once.

• Sous Vide Method:

  • Seal the pork patty in a vacuum-sealed bag.
  • Set your sous vide machine to 140°F (60°C).
  • Submerge the bag in the water bath and heat for 30 minutes.
  • This method ensures the pork is evenly reheated without losing any moisture.

• Mixing bowl: A large bowl used to combine the ground pork, preserved mustard greens, and other ingredients thoroughly.

• Heatproof plate: A plate that can withstand high temperatures, used to hold the pork patty while it steams.

• Steamer: A kitchen appliance or setup used to cook the pork patty with steam, ensuring it remains moist and tender.

• Measuring spoons: Tools used to measure out precise amounts of soy sauce, sugar, cornstarch, sesame oil, salt, and white pepper.

• Spatula: A utensil used to mix the ingredients together evenly in the mixing bowl.

• Knife: A tool used to chop the preserved mustard greens into small pieces.

• Cutting board: A surface used to chop the preserved mustard greens safely and efficiently.

• Rice cooker: An appliance used to cook rice, which will be served alongside the steamed pork patty.

Prepare ingredients in advance: Chop preserved mustard greens and measure out all seasonings the night before.

Use a food processor: Quickly mix the ground pork and other ingredients using a food processor for even consistency.

Preheat the steamer: Start heating the steamer while forming the pork patty to save time.

Batch cooking: Double the recipe and steam multiple patties at once. Freeze extras for a quick meal later.

Quick rice option: Use a rice cooker with a timer or instant rice to have rice ready when the patty is done.