P
Hawaiian
Pork Hash — Hawaiian-Chinese Dim Sum
Pork hash is a Hawaiian-Chinese dim sum dish: seasoned ground pork wrapped in thin won ton skin and steamed. Served at dim sum restaurants and plate lunch counters. It is the simpler cousin of manapua — less dough, more filling. Often served with shoyu and chili oil. A staple of Chinatown Honolulu.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
500 g
ground pork
Your own market
24
won ton skins
thin-cut; square
Not yet stocked in British Columbia
For the seasoning
30 ml
shoyu
Not yet stocked in British Columbia
15 g
3
green onions
finely sliced
Not yet stocked in British Columbia
To serve
60 ml
shoyu
Not yet stocked in British Columbia
15 ml
chili oil
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Combine the ground pork, shoyu, grated ginger, and green onion in a bowl. Mix firmly until the seasoning is evenly distributed and the mass holds together. The mixture should be cohesive and carry a clean pork aroma with distinct notes of ginger and green onion.
2
Lay a won ton skin flat. Place a portion of the pork mixture — approximately 20 g — at the centre. Gather the edges of the skin upward around the filling, pleating lightly, and leave the top of the filling exposed. The skin should fit snugly without tearing; a thin skin will pleat without resistance. This is where the dish lives or dies: a thick wrapper will not turn translucent under steam and will produce a doughy, heavy dumpling — only a thin won ton skin produces the correct result.
3
Arrange the formed pork hash on a lightly oiled steamer rack, spaced so they do not touch. Steam over vigorously boiling water for 12–15 minutes. The dish is done when the wrapper is fully translucent and the pork filling is set and juicy — no opacity should remain in the skin.
4
Transfer immediately to a serving plate. Set shoyu and chili oil alongside for dipping. The wrapper should feel delicate under light pressure; the filling should yield juice.
III
Quality Hierarchy
01
Reserve — Freshly ground pork shoulder, hand-cut to order; house-made won ton skins rolled to near-translucency before filling.
02
Estate — Good-quality butcher-ground pork with a clear fat ratio; commercially made thin won ton skins selected for consistent gauge.
03
Market — Standard supermarket ground pork; packaged won ton skins — verify they are labelled thin-cut before purchase.
04
House — Any ground pork available; standard won ton wrappers — the result will be serviceable but the wrapper will not achieve full translucency.
IV
Sensory Tests
◇Sight. Wrapper is fully translucent, with the pork filling clearly visible through the skin.
◇Smell. Clean pork aroma with distinct ginger and green onion; no raw-meat scent remains.
◇Touch. Wrapper feels delicate and yielding; filling is firm yet gives juice under slight pressure.
◇Taste. Clean pork flavour, ginger warmth, soy salt — seasoning is present but does not mask the pork.
◇Where it lives or dies. The wrapper must be thin enough to become fully translucent under steam; a thick won ton skin produces a doughy, heavy dumpling that cannot be corrected after steaming.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
VI
What to Pour
Weak Chinese tea — jasmine or oolong — served hot; cuts the fat of the pork and cleanses between pieces without competing with the clean ginger-soy flavour.
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
Sourced through Provenance