Cantonese Steamed Pork Recipe

Name: Cantonese Steamed Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 1/2 cup fat-skimmed beef broth; About 2 tablespoons reduced-sodium soy sauce; 1 tablespoon dry sherry; 1 tablespoon salted fermented black beans, rinsed and chopped; 1 tablespoon minced fresh ginger; 1 large clove garlic, minced; 2 teaspoons firmly packed brown sugar; 1/4 teaspoon hot chili flakes; 1 pound fat-trimmed pork tenderloin, cut into 1/2-inch crosswise slices; About 1 1/3 pound baby bok choy (each 2 to 3 in. long), rinsed

Servings: persons

1 1/2 cups long-grain white rice
1/2 cup fat-skimmed beef broth
About 2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon salted fermented black beans, rinsed and chopped
1 tablespoon minced fresh ginger
1 large clove garlic, minced
2 teaspoons firmly packed brown sugar
1/4 teaspoon hot chili flakes
1 pound fat-trimmed pork tenderloin, cut into 1/2-inch crosswise slices
About 1 1/3 pound baby bok choy (each 2 to 3 in. long), rinsed

1
In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.
2
Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).
3
In the shallow pan, combine beef broth, 2 tablespoons soy sauce, sherry, black beans, ginger, garlic, brown sugar, chili flakes, and pork. Turn the meat over in the seasonings.
4
Cover pan with foil and set pork pan on rack; cover larger pan. Steam on high heat until pork is no longer pink in center (cut to test), about 12 minutes. Protecting hands, lift out pork pan and rack. Keep pork warm.
5
Add enough water to pan to make 1 inch deep and bring to a boil. Add bok choy, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.
6
Serve rice in bowls with pork and juice, and bok choy. Add soy to taste.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups long-grain white rice, 1/2 cup fat-skimmed beef broth, About 2 tablespoons reduced-sodium soy sauce, 1 tablespoon dry sherry, and more.

Yes, Cantonese Steamed Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese Steamed Pork

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