Ground Pork Steamed with Salted Fish, According to Charles Phan
Chuck Phan's Iconic Eats: The Salt-Fish-Topped Ground Pork Dish
Get ready to recreate the umami sensation from San Francisco's renowned restaurateur, Charles Phan, of eateries like The Slanted Door, Out the Door, and Heaven's Dog. This tantalizing dish, highlighted by salty fish atop flavorful ground pork and ginger sticks, embodies the essence of savory. Serve it with steamed rice and sautéed bok choy.
Ingredients:- 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 (found at Asian markets, usually in the frozen section or on the shelf packed in oil) or 5 anchovy fillets (available at most grocery stores)- 1 (1-inch) piece fresh ginger, peeled, thinly sliced, then cut into very thin matchsticks- Basic Steamed White Rice, for serving
Notes: If salted mackerel isn't available, try using other salted fish, such as salted cod or anchovies, or opt for a vegan alternative like miso paste or soy sauce. If you don't have a large wok and/or bamboo steamer, create your own steamer using aluminum foil.
- Yield: 4 servings
- Difficulty: Easy
- Total: About 30 minutes
Instructions:
- Fill a large wok halfway with water and place a bamboo steamer inside. If you don't have a wok and bamboo steamer, use a large frying pan and foil (refer to "Special equipment" below). Bring the water to a simmer over medium heat. Simultaneously, chop the pork into fine, pastelike pieces.
- Meanwhile, put the pork (chopped or ground) into a medium-sized bowl. Mix in mushrooms, shallot, fish sauce, cornstarch, oil, salt, pepper, and a large pinch each of the ingredients. Form a small, thin patty to test the seasoning by frying it until the interior is no longer pink. Taste and adjust seasonings, considering that the dish will have additional salt from the salted fish.
- Place the pork mixture in a heatproof dish roughly 8 inches in diameter and form a large 1/4-inch thick patty. If using salted mackerel, position it in the center of the pork patty. If using anchovies, scatter them evenly across the top. Sprinkle ginger on top and drizzle with a little oil. Carefully place the dish in the bamboo steamer or on top of the foil coils. Cover with a tightly sealed lid or aluminum foil and steam until the mixture is fully cooked, around 8 to 10 minutes. Serve with rice.
Special Equipment:- If you don't have a large wok and/or bamboo steamer, create a homemade steamer using two 24-inch-long pieces of aluminum foil. Loosely roll and crumple each piece widthwise into a 1-inch-thick piece, forming an S shape, then place both in a large frying pan or straight-sided pan with a tight-fitting lid. Add an inch of water and bring to a simmer.
Enjoy this mouthwatering, Asian-inspired dish at home! If you can't locate salted mackerel or wish to use a different salted fish or vegan alternative, feel free to experiment with those options. Don't forget to create your homemade steamer if necessary for a satisfying meal.
This recipe epitomizes the savory flavors of Chuck Phan's iconic eats, combining mackerel and ground pork, with a touch of ginger, and serves it with nutrition-packed steamed rice and sautéed bok choy. The umami sensation of this dish embodies the essence of Phan's renowned dishes, such as The Slanted Door's offerings. Follow the instructions provided to create your own version at home.
