Steamed Pork Cake (Zheng Rou Bing)
A Cantonese home-cooking favourite: seasoned minced pork with crunchy water chestnuts and shiitake, pressed into a plate and steamed until tender and juicy in its own savoury broth. Perfect spooned over rice.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the pork
In a bowl, mix the pork with the soy sauce, oyster sauce, Shaoxing wine, ginger, sugar, white pepper, cornstarch and the mushroom soaking water until combined.
- 450g minced pork
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp
- 1 tsp fresh ginger
- ½ tsp sugar
- ¼ tsp ground white pepper
- 1 tbsp cornstarch
- 3 tbsp mushroom soaking water
Mix until bouncy
Stir hard in one direction for 2-3 minutes until the mixture turns sticky and springs back when pressed, then fold in the and shiitake.
- all the seasoned pork mixture (from step 1)
- 6
- 4 shiitake mushrooms
✅ Done when: mixture is sticky and springs back when pressed
Shape
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Steam
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Finish
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Season the pork
In a bowl, mix the pork with the soy sauce, oyster sauce, Shaoxing wine, ginger, sugar, white pepper, cornstarch and the mushroom soaking water until combined.
- 450g minced pork
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp
- 1 tsp fresh ginger
- ½ tsp sugar
- ¼ tsp ground white pepper
- 1 tbsp cornstarch
- 3 tbsp mushroom soaking water
Mix until bouncy
Stir hard in one direction for 2-3 minutes until the mixture turns sticky and springs back when pressed, then fold in the and shiitake.
- all the seasoned pork mixture (from step 1)
- 6
- 4 shiitake mushrooms
✅ Done when: mixture is sticky and springs back when pressed
Shape
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Steam
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Finish
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The Story Behind the Dish
Zheng rou bing is the definition of Cantonese home cooking — the kind of dish mothers make on a weeknight but you'll rarely find on a restaurant menu. It's often steamed on a plate set right on top of the rice as it cooks, so everything is ready at once.
Families vary it with salted fish, salted duck egg or preserved vegetables.
⭐ Why It's Famous
It's humble, thrifty and deeply comforting — for many Cantonese people, it tastes of home.
💡 Fun Fact
Hand-chopping the pork with two cleavers, rather than using ready-minced meat, is the traditional way to get the best, bounciest texture.
Guangdong Province
23.13°N, 113.26°E
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