Gua Zai Rou
瓜仔肉·(guā zǎi ròu)
Jia Chang Cai (家常菜) – Weeknight Dinners That Earn Their Place
Gua zai rou isn't a banquet centerpiece demanding a roaring wok; set a pound of coarse ground pork on a steel steaming rack, walk away, and the smell of Gua Zai Rou steaming on the counter does the rest. This is the ultimate everyday family meal, relying on a brilliant pantry hack—the intensely savory, slightly sweet brine from a pop-top can of Taiwanese pickled cucumbers—to season and tenderize the meat as the pork fat renders into the pickle brine, yielding a patty bathed in a clear umami broth that demands to be spooned over steamed white rice. Wait for the click of the rice cooker, grab a bowl, and eat.
Before you start
Drain the pickled cucumbers and reserve the brine.
You will need exactly 3 tablespoons of this dark, syrupy liquid for the meat mixture.
Ingredients
- ground pork (80% lean)1 lb
- canned Taiwanese pickled cucumbers170 g
- garlic3 med clove
- scallion2 med
- Michiu or Shaoxing wine1 tbsp
- soy sauce1 tbsp
- white pepper1/2 tsp
- cornstarch1 tsp
- sesame oil1 tsp
- egg yolk1 large
Method
- 01
Combine the pork, aromatics, and liquids in a large mixing bowl.
Add the ground pork, minced garlic, scallion whites, rice wine, soy sauce, white pepper, cornstarch, and exactly 3 tablespoons of the reserved pickle brine.
- 02
Stir the meat mixture vigorously in one direction only for three minutes.
Using chopsticks or your bare hand, stir continuously clockwise or counter-clockwise—do not reverse directions. Pick up the mass of meat and lightly slap it against the bowl as you go. The meat will transform from a loose grind into a sticky, cohesive paste. This is the non-negotiable 'Da Shui' technique that activates the proteins, ensuring the meat acts like a sponge and stays tender.
- 03
Fold in the chopped pickles and sesame oil, then transfer to a heat-proof bowl.
Gently fold the mixture until just combined. Spread the meat loosely into a shallow, heat-proof bowl or rimmed plate. Do not pack it down tightly like a brick.
- 04
Press a shallow crater into the very center of the meat patty.
Using the back of a spoon, form a concave divot in the middle of the pork. This equalizes the thickness across the patty so the edges do not dry out before the center finishes cooking.
- 05
Steam the pork over medium heat for twenty to twenty-five minutes.
If using a stovetop steamer, set up a wok with a steaming rack and 1.5 inches of water at a rolling boil. Carefully place the bowl on the rack, cover tightly, and reduce the heat to medium. If using a Tatung cooker, place the bowl inside, add 1.5 cups of water to the outer pot, and press the switch.
- 06
Drop the egg yolk into the center divot during the final three minutes of cooking.
Carefully open the steamer, add the yolk, and cover again until it sets to a jammy consistency. Remove the hot bowl, garnish with the reserved scallion greens, and serve immediately.
Notes
Sourcing the right pork.
Standard American supermarket ground pork works perfectly because it sits right around the ideal 80/20 lean-to-fat ratio. Do not buy extra-lean pork, or the dish will be dry and tough.
Pickled cucumber brands.
Do not use Western pickles. Look for canned Da Mao or AGV brands in the canned goods aisle of your local Asian grocer.