Chinese Meatloaf

Chinese meatloaf “蒸肉餅” is one of the classic homestyle dishes you don’t often hear about. But, do not underestimate the heartiness of this humble dish. Its versatility is endless. I have had many many variations of this steamed meatloaf, and that’s one of the reasons why I love it. You can customize it however you like. 

When you look at it, it’s not the prettiest, but when it’s cooked right, the juicy soft pork is perfectly tender and falls apart as you’re eating your rice.  Don’t get me wrong, it’s simple but in order to cook it right, you have to have the right technique to make sure that the pork is juicy. If the pork is overcooked, it will be dry and not appetizing. But don’t worry! There are several ways to ensure the steamed pork is perfect. 

How to Make the Perfect Chinese Meatloaf?

On my quest to cook the perfect meatloaf, there were several things to take note of. First, ground pork has to have a 80:20 meat to fat ratio. If the pork is completely lean with no fat, there will be no juices and will therefore be dry. Secondly – adding water, corn starch, and egg is what makes the meatloaf smooth. You need the combination of these ingredients to break down the protein and tenderize the pork. Lastly, timing is everything. Keeping the cooking time perfect is also important to keep the pork from drying out.

Helpful Kitchen Tools

For steaming this pork patty, a steamer rack that fits inside your wok or pot helps keep the dish above the water. An instant-read digital meat thermometer makes it easy to check that the center of the ground pork reaches 160°F (71°C). A shallow, heat-safe steaming plate is also handy for holding the pork mixture while it cooks. I use a plate from IKEA, but be sure any plate you choose is suitable for steaming.

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For a simple Chinese homestyle dinner, serve this steamed meatloaf with rice and our Chinese Tomato Egg Stir Fry.

Ingredients

• 1 lb ground pork
• 2 tsp cornstarch
• 1 tsp shrimp paste
• 1 tsp soy sauce for meatloaf
• 1 tbsp soy sauce for cured egg yolk topping (optional)
• 1 egg for the meatloaf, plus 1 extra egg for the cured egg yolk topping (optional)
• ⅛ white pepper
• ½ tbsp water
• 1 tsp oil
• Optional: 4 shiitake mushrooms

Instructions

1. Optional cured egg yolk topping: If making it, crack the extra egg and separate the yolk from the white. Place the yolk in a small bowl with 1 tbsp soy sauce and refrigerate to cure until serving. Reserve the egg white for the pork mixture. 
2. In a mixing bowl, combine ground pork, corn starch, shrimp paste, soy sauce, white pepper, water, 1 egg, and the reserved egg white if making the optional cured egg yolk topping. Mix together until fully incorporated. Pick up the meat mixture and toss it back into the bowl a few times to give the pork a springier, “bouncy” texture. 
3. If using shiitake mushrooms, soak in warm water to hydrate. Once hydrated, slice into small pieces and add with mixture. 
4. Add 3 cups of water in a wok on medium heat. Using a steaming plate, pour mixture into plate and use the back of a spoon to smooth out the surface until completely flattened. 
5. Once water is boiling, place meatloaf in a steamer and close the lid. Steam for 8-9 minutes depending on thickness of mixture. 
6. After 8-9 minutes, check the center of the meatloaf with a food thermometer. Ground pork should reach 160°F (71°C). If it has not reached that temperature, continue steaming and check again. Cooking time may vary depending on the thickness of the meatloaf. 
7. If using the optional cured egg yolk topping, take the yolk from the refrigerator and gently place it on top of the meatloaf. Garnish with fresh cut green onions and serve.

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