Another home-style dish we have that’s great with rice or congee is steamed pork mince. I’m not sure if it has a proper name, but it appears to have Nyonya origins, so it’s a dish we likely picked up from my grandmother’s side. It’s a ridiculously simple dish that’s flavourful and perfect for simple meals, with an added veg dish for balance.
It’s quick to make, and definitely something you can throw together for a weeknight meal. Just cook some rice, and while the mince is steaming, stir-fry a few greens. Or, do what I did, and make some congee in a pressure cooker and you can have dinner on the table in just over half an hour.
The top of the mince is sprinkled with a preserved vegetable we call tang chai, which you can commonly find at Chinese grocers labelled tianjin preserved vegetable. I mainly use it for this dish, but you can use it as a flavour additive for dumpling stuffings, soups, and saucy dishes. And possibly other things I haven’t googled yet. It also lasts forever because it’s so heavily preserved.