Steamed Ground Pork with Fermented Black Beans
- camissonia
- Nov 12
- 1 min read
Almost forgot about this one, but another fav dish from childhood. I haven't been able to find any recipes online that approximate what my mom and grandmother used to make back in Taiwan, so after consulting with mom and some experimentation in the kitchen, I came up with this version which is as close as it gets!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Place fermented black beans in a small bowl and cover with water. Let soak for 5 minutes, drain & rinse.
2
Add the rehydrated fermented black beans and remaining ingredients to the ground pork and mix well using your hands.
3
Shape the ground pork mixture into a large ball and place in a heat-proof bowl. Set in a steamer and steam over medium high heat for 25-30 minutes. Poke a hold into the middle of the meatball with a chopstick to make sure the liquids come out clear. If a bit pinkish, steam for another few minutes to make sure the meat is thoroughly cooked.
4
Turn off heat. Let the pork sit covered in the steamer another 5 minutes before serving. Do not overcook this dish, or the pork will have a tough texture.
5
Serve with steamed white rice or plain rice porridge.
Instructions
2 lbs ground pork
3 tbsp soy sauce
2 egg whites beaten lightly
2 tsp sugar
1/2 tsp white pepper
1 tbsp cornstarch
2 scallions minced
1 clove garlic minced
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Steamed Ground Pork with Fermented Black Beans
Prep Time
15 min
Cooking Time
25 min
Rest Time
0 min
Total Time
40 min
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