2-3 Servings

Ingredients

  • 1 pound chopped fresh pork (loin end)
  • 8 fresh Chinese water chestnuts,
  • peeled and cleaned
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate
  • 1/2 teaspoon light soya sauce
  • 1/4 teaspoon dark soya sauce

Instructions

  1. Put the chopped pork on a cutting board or chopping block. Wrap water chestnuts in a lint-free cloth napkin or towel and crush with the side of a cleaver or a heavy knife. Spread the crushed chestnuts over the pork and use a cleaver to chop the two together until thoroughly blended. Then, with a knife, push the mixture onto a heat-resistant platter or plate. Even it out into a neat shape with a fork (your fingers would make the mixture sticky). Sprinkle the meat mixture as evenly as possible with the salt, sugar, monosodium glutamate, light and dark soya sauce.
  2. Place on rack in bottom of wok or pot. Add about an inch of water, cover and steam until well done (about 20 minutes). Serve with boiled rice.