Bak Steak: Pork Patties and Potatoes with Gravy

Ingredients

• 300 g minced pork
• 0.5 tsp salt (For the meat patties)
• 0.5 tsp white pepper (For the meat patties)
• 1 tsp cornstarch (For the meat patties)
• 3 eggs (Beaten)
• 300 ml chicken stock (Alternatively, dissolve 1 tsp master stock in 300 ml water.)
• 2 tsp light soy sauce (For the sauce)
• 1 tsp dark soy sauce (For the sauce)
• 1.5 tsp sugar (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 2 tsp cornstarch (For thickening the sauce)
• salt (A pinch, plus more to adjust the gravy if needed)
• white pepper (A pinch, plus more to adjust the gravy if needed)
• vegetable oil (Enough for deep-frying the potatoes and meat patties; estimated 120 g absorbed/retained for nutrition purposes)
• 2 tbsp vegetable oil (For frying the onions and tomatoes in a clean wok)
• 1 red onion (Sliced)
• 2 potatoes (Peeled and sliced thick)
• 1 tomato (Sliced into wedges)
• spring onion or coriander (Optional garnish)
• cooked rice (To serve; amount not specified)

Steps

1. 1

   Combine the minced pork, salt, white pepper, and cornstarch. Stir in the beaten eggs. The mixture will be very runny at first; this is expected.

2. 2

   Cover and rest the meat mixture in the refrigerator for 30 minutes while preparing the remaining ingredients.

3. 3

   Heat enough vegetable oil for deep-frying in a wok. Pat the potato slices dry with paper towels.

4. 4

   Deep-fry the potatoes in batches until they are cooked through and golden around the edges. Drain them on paper towels.

5. 5

   Stir the chilled meat mixture once more so it is evenly mixed. It should have thickened slightly but will remain quite loose.

6. 6

   Using a large spoon, drop spoonfuls of the meat mixture into the hot oil. Fry until the underside is golden, then flip and continue frying until the patties are evenly browned. Drain on paper towels.

7. 7

   In a bowl, combine the chicken stock, light soy sauce, dark soy sauce, sugar, sesame oil, cornstarch, and a pinch of salt and white pepper to prepare the sauce.

8. 8

   In a clean wok, heat 2 tablespoons of vegetable oil. Fry the sliced onion until fragrant but still crisp.

9. 9

   Add the tomato wedges and fry for another 15 seconds.

10. 10

    Pour in the prepared sauce. Bring it to a simmer and cook until it has thickened slightly.

11. 11

    Add the fried meat patties and potatoes to the gravy. Simmer for a couple more minutes, until the flavors meld and some gravy has been absorbed into the patties.

12. 12

    Taste the gravy and adjust the seasoning if needed. Garnish with spring onion or coriander, if desired, and serve hot with rice.

Notes

The author emphasizes that deep-frying the potatoes helps them hold their shape and develop a deeper browned flavor. The meat mixture remains loose, so deep-frying is important for the patties to hold together. Master stock is offered as a convenience alternative to chicken stock.

Nutrition per serving

• main
• comfort food
• family recipe
• deep-fried
• pork
• potatoes
• savory gravy
• Southeast Asian