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Pan-Fried Pork Patty with Salted Fish and Squid

Name: Pan-Fried Pork Patty with Salted Fish and Squid
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: minced pork belly; mud carp fish paste; salted fish; dried squid; ginger; Cooking oil; scallion; red chili

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillPan-fried

Allergens:warningFishwarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:03:56

warningStay safe

The steamer and plate get extremely hot; always wear oven mitts when removing the plate to avoid burns.

Slice 30g ginger into thin shreds and spread over 80g sliced salted fish
Place in steamer on high heat for about 4 minutes until cooked through and fragrant, then set aside

local_fire_departmentHigh heat, approx. 4 minutes

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Watch out

Steam the salted fish for only 4 minutes until just cooked

Overcooking makes the fish dry, tough, and less fragrant

Ingredients:salted fish (80 g)ginger (30 g)

Tools:steamerchef knife

Active Cooking

00:04:15

Place 300g minced pork and 150g mud carp fish paste in a mixing bowl
Stir gently in one direction with chopsticks until combined while maintaining texture, avoiding vigorous whipping

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Watch out

Stir the meat filling gently with chopsticks

Do not over-mix or whip vigorously, otherwise the patty will lose its coarse texture and become tough like a pork ball

Ingredients:minced pork belly (300 g)mud carp fish paste (150 g)

Tools:mixing bowlchopsticks

Active Cooking

00:06:22

Carefully remove skin and fine bones from the steamed salted fish and flake into small pieces
Add to the meat mixture and stir evenly with chopsticks

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Watch out

Carefully remove all fine bones when flaking the salted fish, otherwise chewing on hard bones may injure the mouth.

Ingredients:salted fish

Tools:chopsticks

Preparation

00:06:47

Take 3 pieces of dried squid, remove the translucent central cartilage and mouth
Rinse quickly in water to wash off salt crystals without prolonged soaking
Use kitchen scissors to cut across the grain into thin shreds

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Watch out

Cut the squid vertically across the grain into thin shreds to break the muscle fibers, otherwise it will remain rubbery and stick between teeth when eaten.

Ingredients:dried squid (3 piece)

Tools:kitchen scissors

Preparation

00:08:47

Spread the shredded squid evenly on a metal tray and steam on high heat for 2 to 3 minutes until softened and cooked, then remove and set aside

local_fire_departmentHigh heat, approx. 2 to 3 minutes

Ingredients:dried squid

Tools:steamer

Active Cooking

00:09:07

Divide the meat mixture into 6 equal portions with hands and gently roll them into round balls on a plate

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Watch out

Roll the meat into balls gently without pressing too tightly

Keeping air pockets inside ensures a soft and juicy texture

Ingredients:minced pork belly

Tools:plate

Active Cooking

00:09:24

warningStay safe

Hot oil may splatter during frying; stand back slightly when placing and flipping patties to protect skin.

Heat 2 tbsp oil in a skillet over medium heat and place the 6 meat balls in
Drizzle a bit of oil on top and press flat into thick patties using the back of a spoon
Fry for about 2 minutes until golden brown, flip and fry for another 2 minutes until both sides are golden and firm, then remove

local_fire_departmentMedium heat, approx. 4 minutes

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Watch out

Drizzle oil on the back of the spoon before pressing patties to prevent the meat from sticking and tearing the patty apart.

Ingredients:Cooking oil (2 tbsp)

Tools:frying pantablespoon

Active Cooking

00:10:46

Transfer the golden pan-fried pork patties to a serving plate
Top each patty with steamed shredded squid, then garnish with 10g shredded scallion and 5g shredded red chili before serving

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Watch out

Place the steamed shredded squid on top while the patties are hot to release the fragrant aromas.

Ingredients:scallion (10 g)red chili (5 g)

Tools:serving plate