Cantonese Steamed Pork Patty with Anchovies

This Cantonese Steamed Pork Patty with Anchovies is a quick, 30-minute dish that’s hearty and full of savoury umami from anchovies, dried squid and shiitake mushrooms. Light, comforting and best enjoyed with rice to soak up the sauce.

Table of Contents

• What is Cantonese Steamed Pork Patty with Anchovies?
• Why I Love This Recipe
• Ingredients
• How to Make Cantonese Steamed Pork Patty
• Frequently Asked Questions

What is Cantonese Steamed Pork Patty with Anchovies?

Cantonese steamed pork patty, or 蒸肉餅, is one of those classic comfort foods that you can find in cha chaan teng and on many dinner tables at home.

It’s basically just minced pork seasoned and steamed, but there are so many variations. Some people mix in salted duck egg, salted fish, preserved vegetables, dried squid or mushrooms. The idea is to add one or two of these umami-packed ingredients so the pork becomes savoury and flavourful.

I grew up eating this dish with my dad and we would always order it for dinner at our local cha chaan teng. But we always complained about how the restaurants are so stingy and make it super thin. This is why we love making it at home!

After moving to the UK, my dad’s hack is to swap the traditional salted fish for a whole can of anchovies. It’s easier to find, less messy and you can even use the anchovy oil to boost the flavour and help the pork stick together when marinating.

I also like adding dried shiitake mushrooms for earthiness and dried squid (sometimes) for extra depth. And of course, you have to eat this with rice! The sauce that collects at the bottom of the dish after steaming is just too good not to.

Why I Love This Recipe

• Super quick, comes together in less than 30 minutes
• Steamed, so it feels lighter and healthier
• Packed with umami from anchovies, dried squid and shiitake mushrooms
• Comforting, hearty and perfect with rice (the sauce is the best part!)

Ingredients

Check out the recipe card below for the full ingredient list.

Minced Pork

The base of this dish is minced pork. I usually go for a fattier mince (around 20% fat) because it makes the patty more tender and juicy. You can swap in other meats like chicken or beef, but the texture and flavour will be very different. Pork really gives you that classic Cantonese taste, while leaner meats can turn out drier unless you add extra fat or moisture.

Anchovies in Olive Oil

One classic variation of steamed pork patty is 鹹魚蒸肉餅 (salted fish steamed pork patty). Since salted fish is already so salty and flavourful, restaurants usually keep it simple and don’t add other mix-ins like salted egg or preserved vegetables.

At home though, we’ve found salted fish a bit annoying to deal with. After moving to the UK, my dad came up with a hack which is to swap the traditional salted fish for a whole can of anchovies. They’re easier to find, less messy, and you can even use the anchovy oil to boost flavour and help the pork bind together while marinating.

For 300g of minced pork, he’ll usually use the entire 50g can (oil included), and skip the salt and soy sauce because it’s already salty enough. In my recipe, I just add a splash of dark soy sauce for colour.

Dried Squid

Dried squid is totally optional, but I love adding it for extra umami and a bit of fishiness. It just gives the pork patty more depth of flavour.

I usually find it in the frozen section of Asian supermarkets. But if I don’t have any at home, I just skip it. They usually come whole, so I’ll soak one dried squid to defrost and soften it, then mince it up before mixing it into the pork.

Dried Shiitake Mushrooms

If you have followed me for a while, you would know that I love adding dried shiitake mushrooms because they give the filling a rich umami flavour that fresh mushrooms don’t have.

Dried shiitake mushrooms are pretty easy to find in most Asian supermarkets. To use them, soak the mushrooms in room-temperature water overnight, or if you’re short on time, use hot water for 20–30 minutes until they’re soft and plump. Squeeze out the excess water before dicing, but don’t throw the soaking liquid away, it’s perfect for adding extra flavour to the minced pork!

How to Make Cantonese Steamed Pork Patty

1. Soak the dried shiitake mushrooms in room temperature water overnight until plump and rehydrated. If you are short on time, use hot water and soak for 20–30 minutes. Do not throw away the soaking liquid, you will need it for the marinade later. Once softened, dice the mushrooms.
2. Chop the anchovies and dried squid (if using). Set aside.
3. In a mixing bowl, first combine the minced pork, chopped anchovies, Shaoxing wine, dark soy sauce, cornstarch, white pepper, sugar and 1/2 a tablespoon of the mushroom soaking liquid. Mix well until sticky and the anchovies are fully incorporated into the pork.
4. Stir in the diced shiitake mushrooms, minced dried squid and 2 tablespoons of anchovy oil. Mix again until everything is evenly combined and the mixture feels sticky.
5. Transfer the pork mixture onto a heatproof deep plate. Spread it out into a flat even layer so it cooks evenly. Scatter the julienned ginger on top.
6. Place a steaming rack in a deep wok and pour in about 2 inches of hot water. Set the plate of pork on the rack, cover with a lid and turn the heat to high. Once the water is boiling, steam for 10–12 minutes, or until the pork is fully cooked and no longer pink in the middle.
7. Garnish with chopped green onion and serve hot with steamed rice. Enjoy!

Want More Steamed Dishes?

• Chinese Steamed Egg
• Cantonese Steamed Fish with Black Bean Sauce
• Pork & Shrimp Siu Mai

frequently asked questions

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