Thursday, 4 August 2011

Cantonese homey dish - steamed pork with dried mushrooms

This dish is similar to steamed pork and eggs which I talked about earlier, only that I prefer this a lot more when given a choice! It's just a lot more flavourful and guarantees that you will consume significantly more rice than usual! It's super easy to make, if you have access to dried shiitake mushrooms (Japanese or Chinese, both are fine). You won't find this dish in restaurants as it's one of those 'cheap' dishes that are only cooked at home, but this is just soooo much more Chinese than sweet and sour pork!

Soak about 50g of dried shiitake mushrooms in water, preferably overnight. My dad told me soaking the mushrooms overnight makes them softer - which is true! If you're in a rush, soak the mushrooms in hot water, but this is not recommended.
Retain the water after soaking. Cut the mushrooms into smaller pieces (about the size of your pinky nail). 

Add 5 tbsp light soy sauce, 1 tbsp sugar, 1/2 tbsp corn flour to about 400g minced pork. The traditional way would be to use a big chopper to mix the mince and the mushroom and chop repeatedly until everything's combined. That gives it a much better texture, but as I don't have a big chopper, I only mixed everything by hand.  

Make sure the seasoning's mixed in the mince thoroughly. 

Add the mushroom bits and continue mixing. When everything's well combined, add about 5 tbsp of the mushroom water, and mix thoroughly. 

Soy sauce will come out in the process of steaming, so make sure you use a plate that can hold a bit of liquid. Steam in a wok for 15 minutes. 

It's as easy as this! 

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