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

This is a classic Cantonese home-style dish that looks simple but has an incredibly rich flavor. The savory preserved mustard greens blend perfectly with the minced pork that has soaked up all the meat juices, resulting in a tender and juicy texture when steamed in a rice cooker. Ingredients: 300g minced pork (recommend a 50/50 fat-to-lean ratio for the best texture, so it's not dry) 1 small bunch of 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 tapioca starch (or potato starch), a little sesame oil, half 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 and set aside. Knead the meat mixture: Combine the minced pork and all seasonings in a bowl. Stir in one direction and even give it a few firm slams against the bowl to develop stickiness in the meat. Mix and shape: Add the stir-fried preserved mustard greens to the meat mixture and mix well. Spread it evenly in a shallow dish, pressing it flat with a spoon (you can create a slight indentation in the center to help it cook through more evenly). Steam in the rice cooker: Add 1 cup of water to the outer pot of the rice cooker and press the cook button. Once it pops, let it rest for 10 minutes before serving.