Steamed Pork Cake (Zheng Rou Bing)
A Cantonese home-cooking favourite: seasoned minced pork with crunchy water chestnuts and shiitake, pressed into a plate and steamed until tender and juicy in its own savoury broth. Perfect spooned over rice.
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Ingredients
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Start your free weekContinue with free accessSeason the pork
Put the pork in a bowl with the soy sauce, oyster sauce, Shaoxing wine, ginger, sugar, white pepper, cornstarch and 3 tbsp of the mushroom soaking water.
Mix until springy
Stir hard in one direction for 2–3 minutes until the mixture is sticky and bouncy. Fold in the water chestnuts and shiitake.
Shape
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Steam
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Finish
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Season the pork
Put the pork in a bowl with the soy sauce, oyster sauce, Shaoxing wine, ginger, sugar, white pepper, cornstarch and 3 tbsp of the mushroom soaking water.
Mix until springy
Stir hard in one direction for 2–3 minutes until the mixture is sticky and bouncy. Fold in the water chestnuts and shiitake.
Shape
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Steam
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Finish
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The Story Behind the Dish
Zheng rou bing is the definition of Cantonese home cooking — the kind of dish mothers make on a weeknight but you'll rarely find on a restaurant menu. It's often steamed on a plate set right on top of the rice as it cooks, so everything is ready at once.
Families vary it with salted fish, salted duck egg or preserved vegetables.
⭐ Why It's Famous
It's humble, thrifty and deeply comforting — for many Cantonese people, it tastes of home.
💡 Fun Fact
Hand-chopping the pork with two cleavers, rather than using ready-minced meat, is the traditional way to get the best, bounciest texture.
Guangdong Province
23.13°N, 113.26°E
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