Steamed Minced Pork with Tung Choy (冬菜蒸猪肉)

Steamed Minced Pork with Tung Choy (冬菜蒸猪肉)

On a day like today where the weather is teetering between 13C & 16C you get to feel a bit bored. It has just been cloudy all day and I really feel like cooking something comforting. At the top of my comfort food list is steamed minced pork with Tung Choy. 

I still remember the happiness I felt when I moved from Devon in the South West to outer London and found tung choy in Chinatown. It’s amazing how we missed the things of our youth as we inevitably grew older.

Steamed Minced Pork with Tung Choy (冬菜蒸猪肉)


  • 500 g mince pork
  • 100 g tung choy
  • ½ tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 1 tsp soy sauce
  • freshly ground pepper
  • ½ cup water
  • spring onions
  • crispy onions/garlic


  • Start by washing your tung choy. Rinse it in water about 5 to 6 times until water runs clear.
  • Mince your pork and add in the cleaned tung choy. Mince into your pork.
  • Add in the cornstarch, sugar, sesame oil, soy sauce, rice wine, pepper and mince well. Place into a large heatproof dish for steaming or a stainless steel dish. Tip in the water, and place into your ready steamer. Let it sit there for half and hour or so for all the marinate to seep in.
  • Turn on the heat and steam for 15 minutes or so.


Serve sprinkled with sliced spring onions and crispy onions too if wish. Eat with pain white rice and even my Mat Salleh love this dish!

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