Another recipe that helps me cook to my roots. My mom used to cook this dish for us all the time and I hated making it when I learned how. You could technically use ground pork but that wouldn’t be the same. She would use pork shoulder and chop it down by hand which I hated but now that I’m older and wiser, I realized that having chunks of the pork makes all the different in this dish.

I didn’t have a recipe written for this but can recall certain details. I noticed that online sources have all kinds of variations but I went the super simple route. Remember when I posted this the other week?

Yup, it was to make this dish! I tried to use this recipe as inspiration for my dish but I ended up just improvising. My mom didn’t use water chestnut so I didn’t use that and I wanted shiitake mushrooms in it, so I added that.

I don’t really have a recipe to type up, I used two pounds of pork shoulder that I chopped up. I added about 8 shiitake mushrooms. I rinsed off the salted turnip and minced that small but boy I messed that up. I should have rinsed and soaked the turnip overnight because bugga is SALTY. So salty.

I seasoned the patty with some oyster sauce, sugar, cornstarch, sesame oil, chicken bouillon and white pepper. No salt or shoyu cause it’s so dang salty. I also drizzled some vegetable oil on top before steaming it for about 20 minutes.

If it wasn’t so salty, this dish would have been perfect. Luckily I ate this with rice and some squash soup. I don’t know how traditional this is but when we had leftovers of this pork patty, my mom added eggs to make another meal out of it (almost like a meat chawan mushi).

I added a few eggs and some water (I don’t even measure, just eyeball it myself) – topped it with fresh green onions and steamed it for about 10 minutes or just until it is set. And boom, another entree! Ah this was a good dish. I had enough pork mixture to make two pie platters so I froze half for later. If you want a recipe, let me know and I’ll try to type one out next time I make it.