Charles Phans Steamed ground Pork with Salted Fish
(from mchelelau’s recipe box)
Source: http://www.chowhound.com/recipes/charles-phans-steamed-ground-pork-with-salted-fish-28787
Ingredients
- 1/2 pound boneless country pork spareribs or ground pork
- 3 medium shiitake mushrooms, cleaned, stemmed, and finely chopped
- 1 medium shallot, finely chopped
- 1 tablespoon fish sauce, plus more as needed
- 2 teaspoons cornstarch
- 1 teaspoon olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1 (2-by-1-inch-long and 1/2-inch-thick) piece salted mackerel or 5 anchovy fillets
- 1 (1-inch) piece fresh ginger, peeled, thinly sliced, then cut into very thin matchsticks
- Basic Steamed White Rice, for serving
- Chopped Water chestnuts
- Chopped Lop Cheung
Directions
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Fill a large wok with 1 inch of water and place a large bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you don’t have a wok and a bamboo steamer, use a large frying pan and foil as described above in “Special equipment.” Bring the water to a simmer over medium heat.
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2Meanwhile, if using country spareribs, chop the meat with a knife or cleaver until very fine and pastelike.
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3Place pork (chopped or ground) in a medium bowl. Add mushrooms, shallot, lop cheung, water chestnuts, fish sauce, cornstarch, oil, and a large pinch each of salt and pepper and stir to combine. Check mixture for proper seasoning by forming a small, thin patty. Pan-fry it until the center is no longer pink. Taste, adding additional fish sauce, salt, or pepper as needed, keeping in mind that there will be additional salt in the dish from the salted fish.
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4Place pork mixture in a slightly rimmed (to contain the juices) heatproof dish about 8 inches in diameter. Press the pork across the dish to form a large 1/4-inch-thick patty. If using salted mackerel, place it in the center of the pork patty. If using anchovies, scatter them in a single layer on top of the pork patty. Evenly sprinkle with ginger and drizzle with a little olive oil. Carefully place the dish in the bamboo steamer or on top of the foil coils. Cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil and steam until the mixture is just cooked through, about 8 to 10 minutes. Serve with rice.