take 2 - pan fry pork patty with mushroom and water chestnut

oct 10, 2023 (tue).............made a 2nd attempt

inspired video 

i) you tuber sing sing kitchen : https://www.youtube.com/watch?v=Xn4MivHWH4c

ii) you tuber sing sing kitchen : https://www.youtube.com/watch?v=mN-RMB3j1LY

introduction

- pork patty is very popular home cooking dish in hong kong

- there are lots of variety and ingredient combinations............using mushroom and water chestnut is one of typical combinations

- 2 ways of cooking pork patty : usually steam (more popular, more traditional), but i like pan fry

- i remember a local restaurant in hong kong (yuen long ping shan) specializes in pan fry pork patty.  loads of choices : from typical (eg preserved salty fish, diced chicken pork patty) to very innovative (eg durian pork patty <-- too innovative for me😬🙊)

main ingredients

- ~200g pork (optional to use minced pork)

- 3 x fresh water chestnut

- 3 x dried small mushroom (fresh mushroom's flavor is not as intense as dried one)

- spring onion

marinate ingredients

- 1/2 tablespoon oyster sauce

- 1/2 tablespoon soy sauce

- 1/4 teaspoon sugar

- 1/2 teaspoon cornstarch

- white pepper powder

- salt

- shaohsing chinese cooking rice wine (made in taiwan)

- 1 tablespoon water

- oil <-- only if your pork is too lean

steps

1.  soak dried mushroom in boiling water until soft

2. finely dice softened mushroom 

3. press water chestnut by side of cleaver and finely diced it

4. chopped spring onion

5. pan fry diced mushroom first and then add 1/2 of water chestnut............add a pinch of salt.............last add tiny bit of shaohsing rice wine

6. use kitchen paper to absorb all excess water content <-- skip this process if you are using minced pork

7. finely dice pork and its fat <-- skip this process if you are using minced pork

8. chop the pork (use tip of cleaver) <-- skip this process if you are using minced pork

9. add in pan fried mushroom and water chestnut.............chop till fully mixed with minced pork

10. add all marinate ingredient (except oil) and mix well

11. smash minced pork few rounds into the bowl

12. add balance water chestnut (no pan fry) and chopped spring onion into the mix

13. fridge the mix for 1/2 hour

14. separate them into 4 meat dough

15. heat up the pan.................put 4 meat dough and slightly press it into patty shape

16. keep medium heat..............pan fry it for ~4 mins

17. flip over and do the same

18. coz patty is thick...........to ensure fully cook...........add a bit of water

19. lid on...........steam it for ~2 mins

20. done

taste

-garnish with some sliced cucumber and pair with jasmine rice

-master right level of seasoning this time

-thick pork patty giving every bite volume and texture

-water chestnut bits inside patty give little crunchiness to kinda soft minced meat

-flavorful  

areas of improvement

-i am very happy with this attempt

-try cutting water chestnut into 2 trunk sizes

-improve juiciness of meat patty