Steamed Pork Patty with Salted Duck Egg
Classic Cantonese Homestyle dish, steamed minced pork and salted eggs, bowl of steaming white rice is essential!
Prep Time15 minutes mins
Cook Time20 minutes mins
Microwave time8 minutes mins
Course: homestyle, Main Course, pork
Cuisine: Asian
Keyword: cantonese cuisine, salted duck eggs, Steamed pork patty
- 3/4 Pound Ground Pork
- 1/4-1/3 Chinese rice bowl of hot water approximately 1/3 cup of water
- 1 Egg large
- 1 Salted Duck Egg Found in Chinese Groceries in refridgerator section or with egg, should be uncooked.
Seasonings
- 2 tsp. Soy Sauce
- 1 tsp oyster sauce
- 2 tsp rice wine or sherry or sake
- 1/2 Tsp. Sugar
- 1/4 tsp Salt
- Dash of white pepper
Garnish
- Green Onions And Cilantro chopped or sliced to look pretty
Separate duck egg yolk from the egg white. Reserve the yolk.
Place pork in a shallow bowl or glass pie plate that you will end up using to steam/microwaving it in. Scramble the salted duck egg white with the whole egg, add to the pork.
Stir pork with egg mixture and seasonings, stir in one direction!
Slowly add hot water to the pork mixture, and scrambling the mixture as you add the water. This will make it will look soupy.
Garnish with reserved egg yolk that has been cut Into slices. This is a process. The egg yolk is sticky and ok, kind of slimy (like an egg-duh). Since it has been brined it will be solid. I cut it into quarters and then gently smash it with the side of a knife to flatten each piece. Sprinkle half of the sliced green onions on top.
Steam for approximately 15-20 minutes, when pierced with a chopstick or knife the juices should run clear not pink.
Drizzle with oyster sauce and top with cilantro and the rest of the green onions. If you want a nice sheen, hit it with a little hot oil. (This will also bring out the flavor of the cilantro and green onions when you pour the oil over it.
Serve with rice, lots of rice, copious amounts of rice. Really.