Henan-Style Steamed Pork Bowl

Name: Henan-Style Steamed Pork Bowl
Total time: 55 min
Ingredients: 400g Ground pork; 8 large leaves Chinese cabbage leaves; 1 inch, finely minced Ginger; 2 stalks, chopped Green onion; 2 tablespoons Light soy sauce; 1 tablespoon Shaoxing wine; 1 teaspoon Sesame oil; 1/2 teaspoon Five-spice powder; to taste Salt; 2 tablespoons for sauce Cornstarch; 100ml Chicken stock

A traditional Henan specialty featuring seasoned pork steamed inside tender cabbage leaves, then finished with a silky savory sauce. This comforting dish brings together tender meat and fresh vegetables in a single steaming vessel.

55 min

Medium

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Story

Steamed bowls (蒸碗) are a beloved tradition in Henan cuisine, often prepared for family gatherings and celebrations. The technique of steaming meat inside vegetables creates incredibly tender results while keeping the dish light and wholesome.

Ingredients

Ground pork 400g

Chinese cabbage leaves 8 large leaves

Ginger 1 inch, finely minced

Green onion 2 stalks, chopped

Light soy sauce 2 tablespoons

Shaoxing wine 1 tablespoon

Sesame oil 1 teaspoon

Five-spice powder 1/2 teaspoon

Salt to taste

Cornstarch 2 tablespoons for sauce

Chicken stock 100ml

Instructions

Prepare the cabbage

Bring a pot of water to boil. Blanch the cabbage leaves for 30 seconds until just pliable, then immediately transfer to ice water to stop cooking. Drain and pat dry. Trim any thick center ribs to make the leaves easy to roll.

Season and shape the pork

In a bowl, combine ground pork with ginger, half the green onion, soy sauce, Shaoxing wine, sesame oil, five-spice powder, and salt. Mix gently until the mixture becomes slightly sticky. Divide into 4 equal portions.

Roll and arrange

Lay 2 cabbage leaves overlapping on your work surface. Place one portion of seasoned pork in the center, then roll the leaves around it like a tight bundle. Repeat for remaining portions. Arrange each bundle seam-side down in a heatproof bowl.

Steam

Place the bowl in a steamer and bring water to a vigorous boil. Steam for 25 minutes until pork is fully cooked through and cabbage is tender. Remove carefully.

Make the sauce and serve

Carefully pour the accumulated juices from the bowl into a small saucepan. Mix cornstarch with chicken stock, then stir into the juices. Simmer gently until slightly thickened. Pour the glossy sauce over the steamed bundles and garnish with remaining green onion. Serve immediately.