Today, I’m sharing a classic comfort dish—Steamed Pork Patties with Tianjin Preserved Vegetables, also known in Cantonese as 蒸肉饼 (Jing Yuk Beng).
This is a dish that’s super common in Chinese households, but interestingly, my dad has never made it for me before!
Recently, I saw someone recommend it, and I got so excited to finally try making it myself at home.
It’s quick, easy, and absolutely tasty—perfect for days when you want something homely and full of flavour without much fuss.
Why You’ll Love This Dish
Simple ingredients and minimal prep, making it ideal for busy weeknights.
Steamed, so it’s a lighter option without needing extra oil.
The Tianjin preserved vegetables bring salty, savoury bursts that pair beautifully with plain rice.
Customisable texture—you can make the meat springier or softer depending on your preference.
Tips for Success
Taste Balance:
Tianjin preserved vegetables are naturally salty, so adjust your seasoning carefully. This dish is best eaten with rice to balance out the saltiness.
Texture Control:
Mixing in one direction creates a bouncier, firmer patty. Mixing gently keeps it soft and tender—choose the texture you prefer! Add cooking oil to make it tender.
Steamed pork patties are so comforting and satisfying, especially when paired with a bowl of steaming hot rice.
If you haven’t tried making this at home yet, I really hope you’ll give it a go—it’s such a simple way to enjoy the simple, homely, savoury flavours of Chinese home cooking!
See you next time!
Steamed Pork Patties with Tianjin Preserved Vegetables (蒸肉饼)
Equipment
- Steam Basket or Steamer Pot
Ingredients
- 300 grams minced pork 300克猪肉碎
- 2 tablespoon Tianjin preserved vegetables 2汤匙天津冬菜
- 4-5 cloves garlic, minced 4-5瓣蒜末
- 1/4 teaspoon sugar 1/4茶匙糖
- 1 teaspoon cornstarch 1茶匙玉米淀粉
- 1 teaspoon light soy sauce 1茶匙生抽
- 1/4 teaspoon sesame oil 1/4茶匙芝麻油
- 1 tablespoon cooking oil, optional, for a more tender texture 1汤匙食用油 （可选，为了使口感更嫩）
Garnish 装饰:
- Spring onions 葱
Instructions
- Prepare the Preserved VegetablesRinse the Tianjin preserved vegetables to remove excess salt, then squeeze out any extra water.
- Mix the IngredientsIn a bowl, combine the minced pork, preserved vegetables (chop smaller if you prefer), minced garlic, sugar, cornstarch, light soy sauce, sesame oil. Mix until you get your desired consistency. Then add cooking oil and mix well.
- Mix Until Desired TextureFor a springier texture, stir in one direction until the mixture becomes sticky.For a softer texture, mix gently without overworking the meat.
- Shape the PattiesTransfer the mixture to a heatproof plate and spread it out as thinly as possible so it steams faster.
- SteamBring a steamer or wok of water to a boil. Place the plate on a steaming rack, cover, and steam on high heat for 10–15 minutes.
- Check DonenessTouch the meat gently with a spoon—if it feels firm, it’s done!
- Garnish and ServeSprinkle with chopped spring onions and serve hot.
Notes
- Taste Balance: Tianjin preserved vegetables are naturally salty, so adjust your seasoning carefully. This dish is best eaten with rice to balance out the saltiness.
- Texture Control: Mixing in one direction creates a bouncier, firmer patty. Mixing gently keeps it soft and tender—choose the texture you prefer! Add cooking oil to make it tender.