charles phan's ground pork with salted fish (hom yu)

charles phan\'s ground pork with salted fish (hom yu)
ingredients
all
12 oz boneless pork shoulder
hand-chopped or coarsely ground
2 tsp garlic
pressed or finely chopped
1/4 cup fresh water chestnuts
or jicama, finely diced
3 whole fresh shiitake mushrooms
stemmed and finely chopped
1 tsp cornstarch
1 tsp avocado oil
1 tbsp fish sauce
1 pinch kosher salt
1 pinch ground pepper
1/2 tsp avocado oil
3 pieces jarred anchovy fillets
or 1 2" x1" x1/2" piece of dried salted mackerel
1 piece fresh ginger
2" x 1/2", peeled and finely julienned
1 1/2 tsp avocado oil
steamed rice
preferably brown
yank sing chili sauce
optional
This delicious dish is super easy to make if the pork is already processed. The pork turns out tender and super flavorful, and the dish leaves behind a runny sauce that we spoon over our rice. Be sure to open the windows and run the fan though ... it will stink up your space. :)
1
Kick off the rice cooker.
2
Preheat the steamer. Fill the wok or pot with just enough water so that it doesn't touch the bottom of the steamer. Set the steamer over the pot. Cover it, then bring the water to a boil over high heat.
3
Set up your mise en place and chop the mushrooms, water chestnuts, ginger, and garlic. Hand-chop the pork if needed.
4
Combine the pork, garlic, water chestnuts, mushrooms, cornstarch, oil, fish sauce, salt, and pepper. Mix to evenly distribute the ingredients. We like to use gloved hands for this task.
5
Oil the rimmed heatproof plate. Press the pork mixture into the plate and shape it into a thin, rustic patty. (Gloved hands come in handy for this step too!) Set the mackerel in the center, then sprinkle the ginger and oil over it.
6
Steam the dish, covered, for 15-20 minutes until the pork is cooked through.
7
With the help of a steel gripper, transfer the dish to the table. Serve and enjoy immediately with steamed rice and Yank Sing's chili sauce (optional).
source: Charles Phan's Vietnamese Home Cooking
notes
We sometimes chop up the leftovers and freeze them into cubes to pack for our daughter's lunches. Be sure to spoon the sauce on top of the chopped cubes as it will help fill in air gaps and minimize freezer burn.