Hong Kong nutritionists recipe for a healthier steamed pork patty, a Cantonese staple - YP
For many Hongkongers, the taste of home is the simple combination of a bowl of rice paired with a steamed pork patty, or yuhk beng(肉餅). This seemingly unpalatable-looking dish is full of flavour, texture, and childhood memories of cleavers pounding on the chopping board while mincing pork.
Steamed pork patties are believed to have originated from Guangdong province. The dish is easy to prepare: simply mince the pork into fine crumbles using a cleaver and steam it with a few other ingredients, such as dried squid and preserved cabbage.
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