For this recipe, some fat is required, but too much fat is unhealthy, so you decide how tasty / healthy you want to make this! I usually "grind" my own pork with a food processor.  A food processor works better than trying to grind the pork with a hand blender.  However,  I was once desperate and actually ground the pork with smoothie blender!  Grinding my own pork allows it to be a lot chunkier than store bought ground pork.  I also feel that store bought ground pork appears white, which means a lot of fat!  There are some Asian markets where you can pick your piece of meat and they will grind it for you.  I have also learned that, if you know how to communicate with them, you can actually request a coarse or fine ground!

Besides having chunky ground pork, having surprises of tasty morsels and crunchy bits makes the dish interesting.  My mother adds some preserved, salty vegetable which is optional.  Depending on what type of preserved vegetable you use, it can add to the crunch.  However, diced water chestnuts is a must!

• Combine all marinade ingredients, mix into pork and let marinate for at least ½ hour.

• Dice water chestnuts

• Slice Chinese sausage at a diagonal

• Add diced water chestnuts and preserved vegetable into pork mixture.
• Place in container and steam until internal temperature reads 160°F, about 20 minutes.

Sprinke with chopped scallion / cilantro for decoration.  Enjoy!