Steamed Pork Patty with Preserved Vegetables

Indulge in a taste of China with Steamed Pork Patty with Preserved Vegetables! Juicy ground pork steamed to perfection, it’s a dish that will make your taste buds dance!🥢✨ Try it now and experience the authentic flavours of Chinese cuisine.🇨🇳🍽️ Steamed Pork Patty with Preserved Vegetables is a traditional Chinese dish features a savory combination of ground pork, preserved vegetables, Shaoxing wine, and aromatic spices.

Embark on a culinary journey as we delve into the flavours and history of a classic Chinese dish: Steamed Pork Patty with Preserved Vegetables. This delectable dish is a harmonious combination of tender pork, flavourful preserved vegetables, and aromatic seasonings. Join us as we uncover the origins of this traditional delicacy and share a delightful recipe for you to recreate this authentic Chinese dish in your own kitchen.

Steamed pork patty (or yook baeng) with preserved vegetables or more specifically Tianjin preserved vegetables (冬菜蒸肉饼), originates from the province of Guangdong in China and is a staple of Cantonese home cooking. Guandong cuisine is renowned for its bold flavours and emphasis on fresh ingredients. This dish perfectly embodies the essence of this culinary tradition. The preserved vegetables, known as “Dong Cai (冬菜)” play a pivotal role in creating the distinct taste profile of the dish. These vegetables are typically made from cabbage  that undergo a pickling process, resulting in a tangy and salty flavours that enhances the savory notes of the pork.

Preserved vegetables have a long history in Chinese cuisine, dating back centuries as a method to preserve vegetables for extended periods. The art of preserving vegetables was developed to ensure a stable food supply during different seasons and to add depth of flavours to various dishes. Over time, the combination of preserved vegetables and pork became a beloved pairing, celebrated for its unique taste and cultural significance.

By following this simple recipe that we have today, you can experience the authentic flavours of this classic Chinese dish in the comfort of your own home. Delight your taste buds and explore the culinary wonders of Steamed Pork Patty with Preserved Vegetables today.

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Steamed Pork Patty with Preserved Vegetables

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese


Steamed Pork Patty with Preserved Vegetables is a traditional Chinese dish features a savory combination of ground pork, preserved vegetables, Shaoxing wine, and aromatic spices.



Units Scale


  1. Begin by washing the preserved vegetables in water a couple of times to remove any excess salt. Squeeze out the water thoroughly to ensure the vegetables are dry. Finely chop the vegetables and add them to a mixing bowl with the ground pork.
  2. In the same mixing bowl, combine the ground pork, Shaoxing wine, light soy sauce, oyster sauce, cornstarch, sesame oil, sugar, white pepper, and spring onions. Mix well until the meat mixture becomes a uniform sticky and smooth paste.
  3. Shape the pork mixture into patties of your desired size. Place the patties on a heatproof plate or a steaming dish with a rim to catch any juices that may come out during steaming.
  4. Prepare a steamer by bringing water to a boil. Once the water is boiling, carefully place the plate with the pork patties inside the steamer. Cover the steamer with a lid.
  5. Steam the pork patties over medium-high heat for 15-20 minutes or until they are fully cooked.
  6. Once the pork patties are cooked, remove them from the steamer and allow them to rest for a few minutes.
  7. Serve the delicious Steamed Pork Patty with Preserved Vegetables alongside steamed rice for a satisfying meal.


7 Responses

  1. suituapui says:

    My missus cooks this quite regularly.

  2. Looks very appetizing! My mom would add some pok choi around the meat.

  3. So it’s like poached meat! Fascinating! By the way I made your beef biryani and it was wonderful!

  4. Sounds very tasty indeed. I like Angie’s idea of bok choi on the side..

  5. I have learned so much from this post — didn’t even know preserved vegetables existed, much less a steamed pork cake. I definitely want to try this!

  6. olivenol says:

    approved by my dietitian. Great!

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