When I was young meat was a luxury and not everybody can afford to eat everyday. It was only during festival seasons such as Chinese New Year, birthdays, and important festivals that required prayer to the ancestors that meat was offered as a dish. When my mother made minced pork pancake, she chopped the pork with a cleaver and minced the meat till fine. She then added preserved cabbage (tung-chye), or sometimes salted fish, and seasoned the meat and steamed.
I like to mix the minced pork with dried mushroom, salted fish and lots of garlic. Season the pork with sugar, salt, soya sauce and cornstarch. Add in some water to the seasoning if you prefer more gravy for the dish.