Steamed Pork Cake 201112063 Kim Dong Won ( K )

Ingredients

Minced Pork

Fungus

Green Onion

Carrot

Egg

Noodles

Salt, Pepper, Fish Sauce

Method

1. Mix meat with all the ingredients except moi choi and garnish. If you like a firmer textured meat cake, marinate the pork and keep in the fridge for few hours before cooking.
2. Rinse the moi choi with several change of water to remove salt, sand and grits. Keep changing water till water is quite clear and no more gritty bits on bottom of bowl. Then using a knife and remove the woody layer outside the stem bits before chopping the moi choi as fine as possible. Put chopped moi choi in a large sieve, briefly rinse with water to remove some of the saltiness. Squeeze dry then put in a bowl and loosen.
3. Thoroughly mix moi choi with marinated pork.
4. Pile the meat mixture onto a deep dish. Form into a cake.
5. Steam for about 30 - 40 minutes till meat is cooked through. Cooking time depends on thickness of meat. Check the centre of meat cake if it is firm inside out it is cooked. There will be quite a bit of meat juice surrounding the cake, great mixing with rice. Sometime there may be a layer of light brown custard like soft bits around the cake which I love.
6. While it is still steamy hot, sprinkle with some spring onion and/or coriander and serve with plain rice and some steamed or stir fried vegetable.