Instant Pot Cantonese Pork Patty with Preserved Vegetables

Zheng zhu rou bing (蒸猪肉饼) is a delightful dish from the ancient archives of Cantonese comfort foods that brings back all the nostalgia. My husband loves this dish so much, he requests it every single time he visits his folks. So of course, I, being the fabulous mom and wife that I am, decided to learn how to make it myself.

And where did I find this hidden gem of a recipe? None other than The Woks of Life - the ultimate treasure trove of authentic Asian cooking! Seriously, they've got it all. It's the mothership of culinary wisdom, guiding us through the delicious galaxy of Asian flavors.

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So, this Steamed Pork Patty with Preserved Vegetables recipe was exactly what I was looking for. Besides the Tianjin dong cai (天津冬菜) mentioned here, other popular mix-ins are salted duck eggs, and my husband's favorite pickled cabbage xue cai (雪菜). We're all about the options here!

Since this is an authentic homestyle Chinese dish, you may run into some trouble finding some of the ingredients unless you have an Asian supermarket in your neighborhood. If you need to make some substitutions, feel free to experiment with mix-ins that are available to you. It might not be as authentic as the real deal, but you may invent your own culinary masterpiece along the way! Instead of pickled Asian vegetables, try chopped sauerkraut or kimchi. In place of Shaoxing wine, try dry sherry or even a splash of dry white wine. Don't let the ingredient list intimidate you and make this dish your own!

Now, let me tell you the final, genius modification I made to this recipe. Instant Pot, baby! Oh yes, I'm all about saving time and effort. Not only can I just pop that lovely pork patty in my Instant Pot for steamed perfection every time, I can also go pot-in-pot and add a layer for cooking rice at the same time. One less thing to worry about! For pot-in-pot cooking, this stackable steamer with sling is the way to go.

INGREDIENTS

• 65 g dong cai (Tianjin preserved vegetables)
• 1 lb ground pork
• 1/2 cup water
• 1 tablespoon Shaoxing wine
• 2 teaspoons light soy sauce
• 1/4 teaspoon white pepper
• 1/4 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 2 scallions, chopped (optional)

For Pot-in-Pot Rice

• 1 cup jasmine rice (rinsed)
• 1 cup cold water

INSTRUCTIONS

• Dong cai comes packed in salt and doesn't need refrigeration, but if you use it as is, you'll be in for an unpleasant salty smack in the face. Wash the dong cai in water a couple of times fresh water to rinse away excess salt. Squeeze out the water after rinsing, so the vegetable is dry.
• Finely chop the dong cai and add to your ground pork in a mixing bowl.
• Add the remaining ingredients to the pork, except for the scallions (we'll add those at the end)
• Time for your chopstick workout. Yes, my friends, it's all about that unidirectional whisking action! Once your pork mixture is transformed into a smooth and sticky delight, you can stir in those scallions.
• Spread the meat mixture evenly in a round, shallow, and stainless steel pan.
• If you're making the Pot-in-pot rice, now's the time to rinse your jasmine rice, place it in it's own stainless steel pan and add water.
• Place trivet in pressure cooker with a cup of cold water.
• Stack pork pan and rice pan on top of trivet, seal pressure cooker and steam for 10 minutes, high pressure, quick release when finished.

When it's all done, you'll have a beautiful pork patty waiting for you, and don't forget that tasty juice that comes along with it. Spoon that liquid gold over your rice, and you're in for a treat that'll make your taste buds dance.

There you have it! Cantonese Style Steamed Pork Patty made easy and with a touch of Instant Pot magic. It's a dish that may have your kids coming back year after year asking for a reprise once they're grown and have families of their own!