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To make this Braised Pork Chops with Onion , it is very easy to cook. All you need is to have pork chops and onion. Then you can cook this dish within half an hour. Best of all, the sweet and sour sauce is perfect for a bowl of steamed rice.

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This classic Cantonese steamed minced pork with preserved mustard greens is the ultimate Chinese comfort food for busy weeknights. Known locally as mui coi yuk tsui, this traditional Cantonese steamed ground pork recipe combines savory, tender meat with aromatic sweet pickled mustard greens for a deeply comforting meal.This is a dish that that I grew up with. It’s one of my childhood favourite dishes throughout the year. This dish goes really well with a bowl of steamed rice and any Chinese vegetables.

Preparing this authentic Chinese home cooking staple requires simple ingredients and streamlined prep. It is a wonderful way to nourish your family with a balanced, flavorful dish that pairs effortlessly with steamed jasmine rice and fresh greens.

Why You'll Love This Recipe

• Quick and convenient: Assembles in minutes and steams quickly for an effortless family dinner.
• Incredible texture contrast: Water chestnuts deliver a subtle, refreshing crunch against tender pork.
• Make-ahead friendly: Prepare and season the pork mix in advance for stress-free weeknight cooking.
• Rich umbrella flavor: Sweet mui coi imparts a fragrant, deeply savory aroma throughout the dish.

Key Tips for Success

• Pan-roast the mui coi: Dry-fry chopped pickled greens briefly in a pan to release their fullest fragrance.
• Incorporate water gradually: Mix liquid into the ground pork in small splashes to lock in moisture.
• Maintain ideal meat ratio: Choose ground pork with a 70:30 or 80:20 lean-to-fat proportion for tenderness.
• Avoid compacting meat: Gently level the surface and poke steam vents so the pork cooks evenly without hardening.

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Steamed Minced Pork with Preserved Mustard Greens Recipe

(Printable recipe)
By Christine’s Recipes
Course: Steamed
Cuisine: Chinese
Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 220 gm minced pork / ground pork
• 60 gm sweet mui coi / sweet pickled mustard greens
• 4 water chestnuts, fresh or frozen, finely chopped
• ½ tsp minced ginger

Marinade for mui coi:

• 1 tsp light soy sauce
• 1 tsp sugar
• ⅛ tsp corn flour / corn starch
• oil, to taste

Marinade for minced pork:

• ½ tsp light soy sauce
• ¼ tsp sugar
• ½ tsp oyster sauce
• 1 tsp corn flour / corn starch
• pepper, to taste
• sesame oil, to taste
• 1 Tbsp egg white
• 2 Tbsp water

Method:

1. Rinse the mui choi thoroughly to remove any sands and dirt. Soak in salted water for 10 minutes in order to decrease the saltiness. Rinse again. Squeeze out the excess water. Roughly chop. Fry in a wok or small pan without any oil over low heat to bring out the aroma. Let it cool. Mix with marinade. Set aside.
2. Mix the minced pork with marinade. Add water bit by bit so that the pork absorbs all the water well. Add water chestnuts and minced ginger. Stir towards one direction. Set aside for 20 minutes. Stir in the mui coi.
3. Place the pork mixture in a shallow plate. Level the surface with a wet spoon. Don’t press it anyway. Use a pair of chopsticks to poke some holes in the meat. Cover with foil. Steam in a wok or steamer for about 10 to 12 minutes over high heat. The cooking time depends on the size and material of the plate you use. Turn off the heat. Let the pork stay in the wok for further 5 minutes. Serve hot.

Notes：

• There are several kinds of mui coi. Try to get the type with a hint of sweetness. Available at Asian grocers.
• The minced ginger will add a mild kick. Highly recommend but it’s optional.
• To make tender and moist steamed pork, you need some fat blended in the minced pork. If using all lean pork, it’ll be very tough after cooking. The minced pork I got from supermarket has already mixed in some fat. If you mince lean pork yourself, you may add some fat in proportion. The best proportion of lean pork and fat is 7:3 or 8:2. Process the lean pork with fat in a food processor or chop them with a knife.
• You need to add some water to make moist steamed pork, bit by bit, not in one go. The meat can easily absorb all the water well.
• The egg white is to help the meat become smooth and soft.
• The foil can prevent the water droplets from wok cover onto the meat so that the taste won’t be diluted.
• After steaming, you’ll see some water in the plate released. Don’t discard it as it’s tasty juice. Let it rest for a while. The meat will absorb the juice back.

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During my childhood, when I saw this dish served on our dinner table, I’d feel that we’re enjoying a luxury meal simply because mushrooms were quite pricey at that time. Although big and best quality shiitake mushrooms are still very expensive now, we can get smaller ones with good quality at much cheaper price for substitute. We are quite satisfied with their texture and taste.

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