Duo of Cantonese Style Pork
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Notes
Round Diameter: 47 cm |
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Ingredients
| 600 | g | Hand minced pork belly |
| 30 | g | Chao zhou sun-dried cabbage |
| 50 | g | Zhi jiang sun-dried |
| Sweet mustard plant | ||
| SEASONING | ||
| 6 | tbsp. | Chicken stock |
| 1 | tsp. | Oyster sauce |
| ⅛ | tsp. | Salt |
| 1 | nos. | Century quail egg |
| 1 | nos. | Salted duck egg |
| 4 | stalks | Canton choy sum |
| ½ | tsp. | Sugar |
| dash | Pepper powder | |
| 2 | tsp. | Potato starch |
| 1 | tsp. | Soya sauce |
Preparation
- Chopped Zhe Jiang preserved mustard into small dices, clean thoroughly with water, and use a kitchen towel to squeeze off excessive liquid. Use a clean and dry wok and sautéed mustard for about two minutes until fragrant is released.
- Lightly blanch Chao zhou sun-dried cabbage with hot water to remove salt content, drain and wipe dry with kitchen towel.
- Season minced pork with seasonings mentioned, always stirring in 1 direction until the mixture forms into a lump. Separate the meat mixture into 2 parts, adding Zhejiang mustard and Chaozhou cabbage separately. Using a piece of folded kitchen aluminum foil to assist, shape the 2 meat dumplings into a Tai Ji shape, garnish with salted duck egg and century quail egg as shown.
- Steamed pork patties till cooked, while stir frying choy sum as garnish in the centre. Reserve the juice that is produced under the plate, thickens with some potato starch solution, pour over dish and serve immediately.
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Duo of Cantonese Style Pork
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