Steamed Minced Pork With Preserved Cabbage, Steamed Chinese Broccoli (Gai Lan) & Watercress Pork Ribs Soup


My parents are visiting in Melbourne and they are staying for a month. I'm delighted to be able to spend more time with mom and dad who live faraway from us in Jakarta, Indonesia. Today I decided to cook some my family's favourite dishes. Steamed minced pork with preserved cabbage, steamed Chinese broccoli and watercress pork ribs soups. As Chinese-Hokkiens we love pork and it is our custom to eat our meat with some soy sauce and chopped birds eye chilly.

Steamed Minced Pork With Preserved Cabbage
Serves four portions

Although this is not the most attractive food to photograph, this was one of my favourite food growing up. I specifically remember one night when I had SEVEN extra servings of rice with this steamed minced pork. My mom cooked this dish frequently. This dish is healthy option because the meat is steamed. The preserved cabbage really adds the saltiness and flavour. An egg can be added on top before or mixed before being steamed.

Ingredients:
  • 500 grams lean minced pork
  • One table spoon of preserved cabbage (you can find this product at the Asian Grocery)
  • One table spoon of soy sauce
  • One table spoon of sugar
  • One table spoon of corn starch
  • Two table spoons of water

Method:
  1. Prepare your steamer (water on the bottom pot and a steamer with a lid on top) and pick a large bowl that fits your steamer. 
  2. Mix all of the ingredients well in the bowl, flatten the top of the mixture and steam for at least half an hour or until cooked. 
  3. Spoon the middle of the meat to check that it is cooked thoroughly. If the middle is still a bit raw steam for further 15 minutes.


Steamed Chinese Broccoli (Gai Lan)
Serves four portions


This is one of my favourite ways to eat Chinese Broccoli (Gai Lan). This vegetable is usually served the same way at Yum Cha restaurants.

Ingredients:
  • A big bunch of YOUNG Chinese Broccoli (Gai Lan) with thinner stems, wash and cut to half length. Young Chinese Broccoli tastes sweeter than the older veggies and the thinner the stems more tender they'll be.
  • Oyster Sauce
  • Sesame Oil

Method:

  1. Prepare your steamer (water on the bottom pot and a steamer with a lid on top). Steam the Chinese broccoli for 5 minutes.
  2. Place steamed chinese broccoli in a serving bowl/plate. Pour a splash of oyster sauce on top  of the vegetables followed by sesame oil. Mix the vegetables and sauces well before serving.

Watercress Pork Ribs Soup
Serves four portions

 My sons love this soup and so do I. Watercress is not usually available at Australian supermarkets but my dad bought a few bunches at Springvale Market today. It is commonly known that cooking meat bones for long makes a nutritious and hearty soup/stock.


Ingredients:

  • 300 grams pork ribs (without skin/fat), cut into small pieces
  • A bunch of watercress, washed and cut into bite size lengths
  • 1/4 cup of Goji berries
  • Water
  • Salt
Method:
  1. In a large pot, fill half of the pot with water and add in the pork ribs and goji berries.
  2. Boil on low heat for at least an hour, the longer you can cook the ribs the more tender the meat will be. Just add more water if the soup level is getting too low. 
  3. Add the watercress and cook for another 15 minutes.
  4. Season the soup with salt and stir well. 
  5. Enjoy the pork with soy sauce and chopped chilli.

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