Steamed Pork Patty (Zheng Rou Bing)

The story

Every Cantonese child grew up on zheng rou bing — seasoned ground pork steamed flat into a tender patty whose juices pool into the best rice topping imaginable. It is the ultimate low-effort, high-comfort protein.

Ingredients (6 + pantry staples)

• Ground pork — 12 oz / 350 g
• Soy sauce — 1.5 tbsp
• Ginger — 1 tbsp, grated
• Scallions — 1, sliced
• Cornstarch — 1 tbsp
• Water — 2 tbsp (the tenderness trick)

Pantry staples used (don't count toward the 6): salt, sugar (pinch), toasted sesame oil. Not stocked yet? See the pantry page.

Steps

1. Mix pork with soy, ginger, cornstarch, water, salt, sugar and sesame oil — stir in ONE direction until sticky.
2. Spread on a plate 1 inch thick; steam over high heat 12–15 minutes until cooked through.
3. Scallions on top. Spoon every drop of juice over rice.

Swaps

Add diced water chestnut or celery for crunch, a salted egg yolk for the banquet version, or minced shiitake for depth.