Cantonese Steamed Pork & Shiitake Patty

This is a dish my parents made for me constantly growing up. It’s simple, nutritious, and tender, making it an absolute staple for families with elderly members or young children. While my recipe features dried shiitake mushrooms, you can easily mix and match with countless other ingredients you love—like dried squid, water chestnuts, preserved mustard greens (mei cai), salted eggs, or even salted fish. So many unexpected ingredients blend wonderfully with a steamed pork patty.

In Guangdong, virtually every household has its own secret recipe for steamed pork patties, which speaks volumes about its legendary status in local cuisine. Traditionally, the meat must be hand-chopped with a cleaver, but my recipe shares a few clever tricks to help you get that satisfying hand-minced texture even when using a food processor. I really hope you give it a try!

Cantonese Steamed Pork & Shiitake Patty

• Servings: 3–4 persons
• Prep time: 20 mins
• Cook time: 20mins

Ingredients:

• Pork shoulder (Boston butt): 400g
• Salt: 5g
• Sugar: 2.5g
• Cornstarch: 5g
• Sesame oil: A small dash
• Dried shiitake mushrooms: 30g (retained the soaking water)
• Ice cubes: 10 pieces

Instructions:

1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in cold water for 4 hours until fully softened. Squeeze out excess water and finely chop them. Keep the mushroom soaking liquid for later use.
2. Chill the Pork: Place the whole piece of pork shoulder in the freezer for about 20 minutes until it feels slightly firm to the touch (cutting semi-frozen meat makes mincing much cleaner). Cut the pork into 2-inch chunks.
3. Pulse in Batches (The Secret to Hand-Minced Texture): Put the leaner half of the pork into a food processor along with 10 ice cubes. Pulse for 3 seconds. Then, add the remaining fatter pork chunks and pulse for another 3 seconds.

• • Tip: Processing in two batches and using ice cubes prevents the meat from overheating (which alters protein texture and ruins juiciness) while creating an uneven, satisfying grind that mimics traditional hand-chopping.

1. Incorporate Seasonings & Mushroom Water: Transfer the minced pork into a bowl. Mix in the salt, sugar, and cornstarch. Gradually add the reserved mushroom soaking water in 3 separate additions (approx. 15ml each), stirring thoroughly after each addition until fully absorbed. The meat mixture will become soft and loose.
2. Throw and Knead: Pick up the meat mixture from the bowl and forcefully throw it back down against the bowl about 10 times by hand. This incorporates air and makes the patty bouncy and springy. Continue until the meat becomes slightly sticky, cohesive, and leaves the bowl clean with no loose bits.
3. Add Aromatics: Drizzle in a small dash of sesame oil and fold in the chopped shiitake mushrooms until evenly distributed.
4. Shape & Steam: Spread the meat mixture evenly into a shallow dish or plate. Bring your steamer to a boil over medium-high heat, then steam for 15 to 18 minutes.
5. Doneness Test & Serve: Insert a chopstick into the thickest part of the patty. If the juices run clear, it is fully cooked (if pinkish, steam for a couple more minutes). Serve hot and enjoy immediately!