- Kathy Ng Yiu-fan from Kat-Spirit Nutrition Centre offered up a more nutritious version you can make at home - and it’s so simple, you can let it cook while watching Netflix
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Steamed pork patties are a staple in Cantonese cuisine. Photo: ShutterstockFor many Hongkongers, the taste of home is the simple combination of a bowl of rice paired with a steamed pork patty, or yuhk beng (肉餅). This seemingly unpalatable-looking dish is full of flavour, texture, and childhood memories of cleavers pounding on the chopping board while mincing pork.
Steamed pork patties are believed to have originated from Guangdong province. The dish is easy to prepare: simply mince the pork into fine crumbles using a cleaver and steam it with a few other ingredients, such as dried squid and preserved cabbage.
This fuss-free method of cooking helps lock in the minced pork’s natural juices, creating a melt-in-the-mouth texture. The dried squid and preserved cabbage add crunch to the dish. It’s little wonder that steamed pork patties are a staple of Cantonese home cooking.
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The dish can also be found in most restaurants and cafes around the city, and some of the more popular variations include steamed minced pork with salted egg yolk, dried squid, and salted fish. Kathy Ng Yiu-fan from Kat-Spirit Nutrition Centre in Hong Kong noted that all three versions have essentially the same base ingredients and seasoning – minced pork, soy sauce, sugar, salt and cornflour.
“The salted egg yolk version includes ginger, and the dried squid one usually has dried shiitake mushrooms. Steamed pork patty with salted fish also uses water chestnuts and ginger. Water chestnuts add a delightful crunch to the dish,” she explained.
Regarding nutrition, Ng said that the salted egg yolk version contains the most calories, at 250 per serving, while the salted fish and dried squid versions are about 230 and 210 calories, respectively. All three options provide the same amount of protein at 14 grams per serving. They also have similar amounts of fat (between 18 and 20 grams) and about 4 grams of carbohydrates.
“Steaming is a healthy way of cooking,” Ng said. “It utilises the fat already in the pork, so there is no need to use additional oil. It also retains the nutrients.”
She explained that steaming occurs at 100 degrees Celsius. Meanwhile, pan-frying and deep-frying usually use oil heated to about 150 degrees and 190 degrees, respectively. “There is a greater loss in nutrients when food is exposed to more heat for a longer period.”
That said, the nutritionist does not recommend eating steamed pork patties every day, as they contain high amounts of sodium and fat. Once a week is a reasonable amount, and be sure to pair your patties with vegetables and rice to add some fibre and carbohydrates for a balanced diet. It is also a good idea to opt for pork loin – it contains just 8.8 grams of fat per 100 grams, compared to pork belly’s 21.3 grams.
“Home-cooked versions of dishes, like the recipe below, are always healthier. You can control the amount of seasoning and the cuts of meat you use,” Ng said. “Steamed pork patties offer a double bonus: they’re quick to prepare and clean up. You can even watch an episode of your favourite Netflix series while they cook!”
Hearty steamed pork patties
Ingredients (serves 2)
– 100 grams lean ground pork loin
– 4 medium dried shiitake mushrooms
– 6 fresh water chestnuts
– salt and pepper, to taste
– 1 tablespoon cooking oil
– 1/2 tablespoon soy sauce
– 1 scallion, finely chopped
Directions
1. Add soy sauce to the ground pork and let it sit for 30 minutes.
2. Soak dried shiitake mushrooms in warm water until softened and rehydrated. Squeeze out excess water, remove the stems, and mince into small pieces.
3. Wash and peel the water chestnuts. Mince into small pieces.
4. Mix the marinated ground pork with the minced mushrooms and water chestnuts. Stir evenly and flatten the mixture with a spoon before transferring it to a steaming tray.
5. Sprinkle some salt and pepper over the patty.
6. Fill half a pot with water. Grease the steaming tray with cooking oil, then place it in the middle of the pot with the patty on top. Cover the lid and steam for 20 minutes.
7. Sprinkle scallions over the patty and steam for another minute or two. Carefully remove the patty. Serve hot with a bowl of rice and some vegetables.
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