Steamed Pork Patty with Salted Egg

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.

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Steamed Pork Patty with Salted Egg
Serves 2-3

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Crack the salted duck eggs in a small bowl. Pour the egg whites over the minced pork.
  5. 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.
  6. 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.
  7. 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.