With only a few ingredients, the pork and salted egg really do take centre stage in this dish. I paired this with steamed white rice and a side of garlic-sautéed spinach for an easy dinner. Leftovers work well the next day too. I microwaved mine, but re-steaming it would probably work better at retaining more of the juices of the minced pork.
The recipe is something I came up with after reading a bunch of recipes online. It really does seem like everyone has their own way of making this homey dish! I chose to use ready-minced pork for convenience, add a little water, leave out chopped water chestnuts, and use spring onions as my garnish of choice.
Steamed Pork Patty with Salted Egg
- 250g minced pork
- 1 tsp cornstarch
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- Dash of white pepper
- 2 tbsp water
- 2 salted duck eggs, raw
- 1 medium stalk spring onion, chopped (for garnish)
- Mix the minced pork well with the cornstarch, light soy sauce, sesame oil and white pepper. Set aside and let the mixture rest for 20 minutes, then mix in the 2 tbsp of water. This makes the patty softer. If you prefer a firmer patty, you can leave the water out.
- In the meantime, prepare your steaming vessel. I use a wok, fill it 3cm deep with water, place a metal steaming rack in it for the plate to sit on, and cover the wok with a lid.
- In a shallow heat-safe bowl or plate, gently press the minced pork in an even layer. I like to use pair of chopsticks to gently rough up the surface so the salted eggs will settle into the grooves.
- Crack the salted duck eggs in a small bowl. Pour the egg whites over the minced pork.
- Using your fingers or a spoon, gently break the yolks into smaller pieces. Place the pieces of yolk over the minced pork. I like to press some pieces into the pork and leave some sitting on the surface.
- When the water in the wok is at a rolling boil, you can start steaming the dish. Steam for 15 minutes, or until the pork is cooked.
- Remove the dish from the heat and sprinkle the chopped spring onions over it. I like the crunchiness and the mild onion flavour so I used the whole stalk. You can use less, use coriander instead or leave it out if you prefer.