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.

Ingredients

• 1 lb ground pork
• 2 tsp cornstarch
• 1 tsp shrimp paste
• 1 tsp soy sauce for meatloaf
• 1 tbsp soy sauce for curing egg
• 2 eggs, 1 with egg whites and yolk separated
• ⅛ white pepper
• ½ tbsp water
• 1 tsp oil
• Optional: 4 shiitake mushrooms

Instructions

1. Crack an egg and use the shells to separate egg yolk from egg whites. Keep egg yolk in a small bowl and add 1 tbsp soy sauce. Place egg yolk in the refrigerator for a quick cure until the dish is served. 
2. In a mixing bowl, combine ground pork, corn starch, shrimp paste, soy sauce, white pepper, water, egg, and egg white from cured egg yolk. Mix together until fully incorporated. 
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 cook of the meat loaf by using the back of the spoon to press the meatloaf. If meatloaf is firm without bloody juices seeping out, then it’s cooked. 
7. Take out cured egg yolk from the refrigerator and lightly pour on top of the meatloaf. Garnish with fresh cut green onions and serve.

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