Ingredients:
600 g of hand minced pork (belly cut or Wu Hua Rou)
3 tablespoon of har cheong
5-6 pcs of water chestnut. Skinned and added into the pork for hand mincing
Julienned ginger
Dash of wine, pepper and sesame oil.
Julienned mushroom (optional)
Method:
(1) Marinate pork, mushroom & water chestnut in har cheong, all seasonings. Best left to marinate overnight.
(2) Lay pork mixture flat into a heat proof or metal plate.
(3) Sprinkle ginger
(4) Steam for 25 min
Best Served with piping hot rice or porridge.
Some add corn flour to soften the meat but I usually skip this. I like the robust texture of the meat without the 'smoothener.' Add a teaspoon of corn flour if you like it
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10152276331319811&set=gm.664194166982996&type=1&theater
