Steamed Ground Pork with preserved turnip (大头菜蒸肉碎)

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Some of the most comforting dishes are also the simplest ones. This Steamed Ground Pork with preserved turnip (大头菜蒸肉碎) is a humble home-style dish that is paired perfectly with a bowl of hot steamed rice.

Preserved turnip brings a salty, slightly sweet crunch that complements the tender minced pork beautifully. When steamed together, the pork absorbs the savory flavors of the preserved turnip, creating a dish that is incredibly fragrant and satisfying.

What is Preserved Turnip?

Preserved turnip, known as 大头菜 (Da Tou Cai) in Chinese. A salted and fermented turnip root with a savor, slightly sweet and salty taste. It has a firm, crunchy texture when chopped and is often used in dishes like steamed minced pork. Don’t confuse it with pickled mustard greens, which are made from leafy vegetables and have a softer texture and a more sour flavor.


This is one of those dishes that many of us grew up eating at home. It doesn’t require complicated ingredients or cooking techniques, just a few pantry staples and a short steaming time. The result is a delicious dish that tastes even better when the flavorful juices soak into your rice.

 

INGREDIENTS

250g ground pork

1 piece preserved turnip (大头菜)

1 inch length ginger

3 pcs bird eye chilies

Seasoning

1 tsp light soy sauce

1 tsp Shaoxing wine

1 tsp sesame oil

1 tsp sugar

¼ tsp salt

¼ tsp pepper

1 tbsp cornstarch

50ml water

 


METHOD

1. Wash and soak in water for 30 minutes. Diced them up.

2. In a bowl, combine the ground pork with diced preserved with light soy sauce, Shaoxing wine, sesame oil, sugar, salt, pepper, cornstarch, and water. Mix well until the mixture becomes slightly sticky.

3. Transfer the pork mixture to a shallow heatproof plate and spread it evenly. Scatter the julienned ginger and diced chilies on top.

4. Place the plate into a steamer with boiling water and steam over medium-high heat for about 15 minutes, or until the pork is fully cooked.

5. Sprinkle chopped spring onions on top before serving.

 

 

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