Prepare the water chestnuts. If using fresh water chestnuts, chop the top and bottom ends and peel off the skin. If using canned water chestnuts, drain the liquid from the can. Grind peeled water chestnuts in a blender or food processor to make smaller pieces. Do not over-blend the water chestnuts since you want to retain a crunchy texture. Otherwise, they will become a smooth paste and add mushiness to the dish.

Prepare the pork. If using pork cuts, grind them in the blender or food processor until it becomes ground pork. If using ground pork already, you can skip this step.

Place the ground pork on a heat-resistant serving plate. Mix the blended water chestnuts, chopped green onions, salt, sugar, light soy sauce, oyster sauce, and cornstarch. Mix the meat mixture well.

Flatten and spread the meat mixture evenly on the plate, giving you a large pork patty.

Fill your steaming equipment with water and bring it to a boil.

Once the water boils, place the pork mixture in the steamer basket, cover with a lid, and steam for 15 minutes.

After 15 minutes, carefully lift the lid and make sure the moisture does not drip on the dish. Remove the plate from the steamer basket using a steamer tong if you have one. Take extra caution in this step since it will be too hot.

Garnish with chopped green onions and pair it with hot white rice. Serve this dish while fresh and hot with the juices still present.