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1
Fill a large wok with 1 inch of water and place a large bamboo steamer inside.
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2
(The water should not touch the bottom of the steamer.)
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3
If you dont have a wok and a bamboo steamer, use a large frying pan and foil as described above in Special equipment.
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4
Bring the water to a simmer over medium heat.
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5
Meanwhile, if using country spareribs, chop the meat with a knife or cleaver until very fine and pastelike.
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6
Place pork (chopped or ground) in a medium bowl.
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7
Add mushrooms, shallot, fish sauce, cornstarch, oil, and a large pinch each of salt and pepper and stir to combine.
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8
Check mixture for proper seasoning by forming a small, thin patty.
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9
Pan-fry it until the center is no longer pink.
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10
Taste, adding additional fish sauce, salt, or pepper as needed, keeping in mind that there will be additional salt in the dish from the salted fish.
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11
Place pork mixture in a slightly rimmed (to contain the juices) heatproof dish about 8 inches in diameter.
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12
Press the pork across the dish to form a large 1/4-inch-thick patty.
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13
If using salted mackerel, place it in the center of the pork patty.
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14
If using anchovies, scatter them in a single layer on top of the pork patty.
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15
Evenly sprinkle with ginger and drizzle with a little olive oil.
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16
Carefully place the dish in the bamboo steamer or on top of the foil coils.
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17
Cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil and steam until the mixture is just cooked through, about 8 to 10 minutes.
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18
Serve with rice.
