Charles Phan's Steamed Ground Pork with Salted Fish
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Ingredients (11)
- 1/2 pound boneless country pork spareribs or ground pork
- 3 medium shiitake mushrooms, cleaned, stemmed, and finely chopped
- 1 medium shallot, finely chopped
- 1 tablespoon fish sauce, plus more as needed
- 2 teaspoons cornstarch
- 1 teaspoon olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1 (2-by-1-inch-long and 1/2-inch-thick) piece salted mackerel or 5 anchovy fillets
- 1 (1-inch) piece fresh ginger, peeled, thinly sliced, then cut into very thin matchsticks
- Basic Steamed White Rice, for serving
Nutritional Information
- Calories197
- Fat14.65g
- Saturated fat4.46g
- Trans fat0.13g
- Carbs6.16g
- Fiber1.17g
- Sugar1.91g
- Protein10.24g
- Cholesterol46.21mg
- Sodium440.28mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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This Go-To Dish from San Francisco restaurateur Charles Phan of Slanted Door, Out the Door, and Heaven’s Dog could be an umami icon: Salty fish over flavorful ground pork and ginger sticks epitomizes the idea of savory. Pair it with steamed rice and sautéed bok choy.
What to buy: Phan uses salted mackerel, which can be found at many Asian (particularly Chinese) markets either in the frozen section or packed in oil on the shelf. If you cannot find salted mackerel, Phan suggests using any salted fish, called haam yee or hom yu at Chinese grocers. Salted anchovies or sardines, available at most grocery stores, also make good substitutes for salted mackerel.
Special equipment: If you don’t have a large wok and/or a large bamboo steamer, create your own steamer: Take two 24-inch-long pieces of aluminum foil and loosely roll and crumple each one widthwise into a 1-inch-thick piece. Form each piece into an S shape and place both in a large frying pan or a large straight-sided pan with a tightfitting lid. Add an inch of water and bring it to a simmer. Proceed with the recipe, placing the heatproof dish on top of the foil coils rather than in a bamboo steamer.
Instructions
- 1Fill a large wok with 1 inch of water and place a large bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you don’t have a wok and a bamboo steamer, use a large frying pan and foil as described above in “Special equipment.” Bring the water to a simmer over medium heat.
- 2Meanwhile, if using country spareribs, chop the meat with a knife or cleaver until very fine and pastelike.
- 3Place pork (chopped or ground) in a medium bowl. Add mushrooms, shallot, fish sauce, cornstarch, oil, and a large pinch each of salt and pepper and stir to combine. Check mixture for proper seasoning by forming a small, thin patty. Pan-fry it until the center is no longer pink. 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.
- 4Place pork mixture in a slightly rimmed (to contain the juices) heatproof dish about 8 inches in diameter. Press the pork across the dish to form a large 1/4-inch-thick patty. If using salted mackerel, place it in the center of the pork patty. If using anchovies, scatter them in a single layer on top of the pork patty. Evenly sprinkle with ginger and drizzle with a little olive oil. Carefully place the dish in the bamboo steamer or on top of the foil coils. 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. Serve with rice.