This dish is so good, there are always no leftovers and it disappears very quickly! Be aware of fast eaters in the group–protect your portion!
Ingredients for 3 to 4 servings
- 500g of half-fat, half-lean pork shoulder streaks (American term: Boston Butt), more toward lean than fat; at the wet market butcher in Hong Kong, ask for 半肥瘦梅頭豬肉，偏瘦
- 1½ tablespoons of shrimp paste (if you get the Tai O or Lamma Island traditional shrimp paste, they are made without gluten)
- 1 large slice of ginger (cut into thin shreds)
- 3 cloves of garlic
- 1 red chilli, sliced
- 1 tablespoon of peanut oil
Marinating the Pork
- Cut the 500g of pork shoulder streaks into think slices, wash it well and put it in a bowl.
- Add in 1 tablespoon of peanut oil.
- Mix in the minced garlic.
- Add 1½ tablespoons of shrimp paste.
- Massage the pork with the marinade and mix well, and leave it to marinate for 10 minutes.
- Transfer the marinated pork onto a plate, and place the shredded ginger and the red chilli slices on top.
- Boil water in a wok or pan with a steam rack and place the cover on it.
- Once the water starts boiling, place the plate of pork onto the steam rack in the wok or pan and steam for 12 minutes.
Excellent companion to stir-fried vegetables and rice.