Steamer Recipes

Chinese Pork Loaf

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Steaming How To's

Steamer Recipes > Dessert

Steamed Chinese Pork Loaf

Steamed Chinese Pork Loaf is rated 2.4 / 5 based on 57 votes.


Food steamers are perfect for cooking Chinese food and this method is used quite often. In Chinese cooking steamers are used for vegetables, egg rolls, dumplings, chicken, fish and even eggs and more. This recipe is for steamed pork and bok choy. Itís basically a meat loaf but itís not packed quite as tightly as a regular loaf. In fact, itís a bit like a meat pie.

Preparation Time: 20-25 minutes
Cooking Time: 15 minutes


  • 500-600 g (18-21 oz) of lean ground pork
  • 2 tablespoons of fresh ginger
  • 2 small or 1 large head of bok choy (Chinese cabbage), roughly 2 cups
  • 1 large egg
  • ľ cup of soy sauce


  1. This dish is best prepared with a cleaver, but a good sharp knife and a mallet or rolling pin will do.
  2. Put the ground pork in a good sized heat-resistant bowl. The bowl is going to go into the steamer, pot or wok that you use to steam the food. If you prefer you can use a mixing bowl and then use a different bowl to put the pork loaf into the steamer. The bowl you use should have some depth, but also needs to have some width so you can spread the meat mixture out.
  3. Place the ginger on a cutting board. Take the side of the cleaver and place it over the ginger and hit it hard with your fist or palm to crush the ginger. Crush it well then chop it up very finely. Place it in the bowl on top of the ground pork.
  4. Chop up the heads of bok choy well and place them in the bowl on top of the pork and ginger. Break the egg over the bok choy.
  5. Use a fork to mix the ingredients in the bowl together. It doesnít have to be perfectly blended. The object is to get the egg mixed in pretty well.
  6. Once you have done that, turn the bowl over and empty the ingredients onto the cutting board. Take your cleaver or knife and start chopping the ingredients again occasionally folding the loaf back over onto itself to ensure everything is getting mixed and chopped well.
  7. Use the side of the cleaver or a spatula to lay sections of the pork and cabbage mixture in the bowl. You donít want to pack the loaf tight, but you want it to be uniform in the bowl with no gaps. Again, itís going to resemble a pie Ė about 5 cm (2 inches) thick or so.
  8. After you have the pork loaf in the steaming bowl, pour the soy sauce over it taking care to distribute it equally.
  9. Place the bowl that the pork loaf is in on a flat rack in a food steamer, large pot or a wok. Bring about 5 cm (2 inches) of water to a boil and steam the loaf covered for about 15 minutes. Serve over white steamed rice.


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