Hong Kong-Style Preserved Mustard Greens Pork Patty (Easy Rice Cooker Version)

This is a seemingly simple but incredibly flavorful classic Cantonese home-style dish. The savory preserved mustard greens blend perfectly with the ground pork that has soaked up all the juices, resulting in a tender and juicy texture when steamed in a rice cooker. Ingredients: 300g Ground Pork (recommend a 50/50 lean-to-fat ratio for best texture, avoiding dryness) 1 handful Preserved Mustard Greens (soak in water, wash, and chop finely) Seasonings: 1 tbsp Soy Sauce, 1 tbsp Rice Wine, a pinch of White Pepper, 1 tsp Potato Starch (or tapioca starch), a little Sesame Oil, 1/2 tsp Sugar (to balance the saltiness and sourness of the greens). Simple Steps: Prepare the Preserved Mustard Greens: After washing and chopping, you can dry-fry the greens in a little oil to bring out their aroma (this step significantly enhances the dish's sophistication). Let cool before use. Knead the Pork Mixture: Combine the ground pork and all seasonings in a bowl. Stir in one direction, and even give it a few firm slams to develop stickiness in the meat. Mix and Shape: Add the stir-fried preserved mustard greens to the pork mixture and mix well. Then, spread it evenly in a deep dish, pressing flat with a spoon (you can create a slight indentation in the center to help it cook through more evenly). Steam in Rice Cooker: Add 1 cup of water to the outer pot of the rice cooker and press the start button. Once it's done, let it steam for 10 minutes before serving.