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Steamed Pork Loaf With Chinese Sausages
6 Chinese pork sausages, lop chong, sliced into thin rounds
1 pound ground pork
1 pound peeled fresh or canned water chestnuts, coarsely chopped
3 tablespoons finely chopped scallions
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons salt
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon Asian sesame oil
1/2 teaspoon freshly ground black pepper
In an 8 cup or larger food processor, pulse the Chinese sausages until finely chopped. Add the ground pork and pulse to combine with the sausages, then add the water chestnuts and mix well. Transfer meat mixture to a large stainless-steel bowl, and add the scallions, soy sauce and rice wine.
In a small bowl, stir salt, sugar and cornstarch together with a small fork and add to the meat. Add the sesame oil and pepper. Mix well with your hands. Turn onto a heat-proof dish or a 10-inch glass pie plate and form a flat loaf shape.
Set up a steamer by putting a rack inside a wok or deep pan. Fill it with about 2 inches of water. Bring the water to a boil, then reduce the heat to a low simmer. Gently set the platter with the loaf in the steamer, cover, and steam vigorously over medium-low flame for 20 to 25 minutes. Turn off the heat, and allow the pork to "rest" in the pot about 5 to 10 minutes before serving.
Lop chong sausages, which look like thin, dry salami and are about 6 inches to 8 inches long, are available at Chinese groceries.
Serves 4.
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Steamed Pork Loaf With Chinese Sausages
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Category: Recipes
Prep Time: Cook Time: Total Time:
Steamed Pork Loaf With Chinese Sausages
6 Chinese pork sausages, lop chong, sliced into thin rounds
1 pound ground pork
1 pound peeled fresh or canned water chestnuts, coarsely chopped
3 tablespoons finely chopped scallions
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons salt
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon Asian sesame oil
1/2 teaspoon freshly ground black pepper
In an 8 cup or larger food processor, pulse the Chinese sausages until finely chopped. Add the ground pork and pulse to combine with the sausages, then add the water chestnuts and mix well. Transfer meat mixture to a large stainless-steel bowl, and add the scallions, soy sauce and rice wine.
In a small bowl, stir salt, sugar and cornstarch together with a small fork and add to the meat. Add the sesame oil and pepper. Mix well with your hands. Turn onto a heat-proof dish or a 10-inch glass pie plate and form a flat loaf shape.
Set up a steamer by putting a rack inside a wok or deep pan. Fill it with about 2 inches of water. Bring the water to a boil, then reduce the heat to a low simmer. Gently set the platter with the loaf in the steamer, cover, and steam vigorously over medium-low flame for 20 to 25 minutes. Turn off the heat, and allow the pork to "rest" in the pot about 5 to 10 minutes before serving.
Lop chong sausages, which look like thin, dry salami and are about 6 inches to 8 inches long, are available at Chinese groceries.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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