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Pan-fried Ground Pork with Ginger Slivers

Friday, October 03, 2008 | Labels: , , , |

Instead of the ever popular steamed ground pork, I decided to add a little tweak and I pan-fried these ground pork patties after steaming. The pork was flavoured mainly with ginger slivers and minced garlic. To get the roundish shapes of the pork patties, I merely used a cup to 'shape' the patties after steaming. You can also just choose to pan-fry the ground pork as is. If you don't like pork, just substitute with ground chicken.

This is a very delicious and simple dish, if you don't feel like having them pan-fried, just stop at the steaming step and you will have a very simple and flavourful dish. Steaming is a wonderful cooking process as it involves very little mess (relatively!) and is also relatively healthier.

Delicately crispy on the outside, moist and tender on the inside!

Interested in more pork recipes? Please click on my other recipes below:

Hakka Steamed Salted Egg with Ground Pork

Stir-fried Mui Choy with Pork

Hakka Char Yoke

Sweet and Sour Pork

King-to Spare Ribs


1/2 pound ground pork (please adjust quantities accordingly)
4 cloves garlic (minced)
1 tbsp finely chopped ginger slivers
Green onions for garnish (optional)

1 tbsp mirin (you may substitute with sugar)
1-2 tsps Chinese Rice Wine (Shaoxing Wine)
1 tsp sesame oil
1/2 tsp white pepper
Dash of salt
1 tbsp corn flour/ starch
2 tbsps dark soy sauce


Firstly, chop the ground pork, ginger slivers and minced garlic cloves together. Chopping the ingredients together will cause the ingredients to be mixed more throughly. Next, marinade the pork mixture with the ingredients above except for the dark soy sauce for about 15 minutes or longer if you have the time. Now, place the pork mixture in a shallow bowl for steaming. Steam the pork for about 15-20 minutes - the time also depends on how thickly you packed your bowl.

Once the pork is cooked, pan-fry the pork patties by heating up about 2 tbsps cooking oil. Turn the heat down to medium low and add the dark soy sauce and a dash of sugar. Place the patties gently into your wok or pan , give the patties a quick fry on both sides, about 1 minute on each side. Garnish with green onions if you wish. Serve.

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Anonymous said...

They look absolutely delicious! Might have to put the pork mince in my freezer to good use by making these little beauties :-)

The Kitchen Enquirer

Tastes of Home said...

Thanks for dropping by, K.E. Yeah, this is another good use for minced pork :) Hope you will like it.

Beachlover said...

I love this version!!I remember my mom fried minced pork with waterchestnut for prayer.too bad I don't have minced pork now,have to go to Chinatown first.

tigerfish said...

You shd add some napa cabbage and have it with rice vermicelli (bee hoon) then it's almost like the Chinese "Lion Head" (stewed meat ball) soup!

Tastes of Home said...

hey Beachlover, yeah I always get my ground pork from the Asian store too.

TF- I did think about that, that could be the 'next step' to this recipe :)

Anonymous said...'re the best..Thanks so much!!! I tried it and it's even better than the one I had at a restaurant:D

Tastes of Home said...

thanks! ^ I'm really flattered u like this recipe :)

worldwindows said...

Wonderful food. Good pics too. Always work up a good appetite. I love the pork more than beef/burger. Pork is easier to work with.

Ning said...

Wow! I love the crispy on the outside, juicy in the inside part! Will try this next time I cook steamed pork. I bet the kids would love this! :)

Tastes of Home said...

thanks for stopping by worldwindows! yup, I do prefer pork for this dish too :)

Tastes of Home said...

thanks ning! yup, I think this will be popular with kids :)

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