August 10, 2015

Steamed Pork Patty with Salted Duck Egg 咸蛋蒸肉餅

Steamed Pork Patty with Salted Duck Egg 咸蛋蒸肉餅

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By Published: 2015-08-10
A dear reader reminded us that we have not yet posted this classic Chinese dish, the Steamed Pork Patty with Salted Duck Egg, or 咸蛋蒸肉餅 (thanks H Gotts!)  We make this all the time!  Actually this comfort dish is probably prepared in Chinese family homes of the South on a weekly basis.  A quick easy to make dish full of strong savory flavors, filling to the stomach, with the delicious treat of salted duck egg on top.  A taste of Steamed Pork Patty with Salted Duck Egg is a taste of home!


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The ground pork used is what we call 半肥, or half fat.  Look for fresh, bright pink meat dotted with a generous amount of white specks (the fat bits).  You can go for less fatty meat if you like but the fat is where the tastiness is.  Yummy!

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The trick to this dish is in the stirring.  You must stir in one direction only.  I generally use a pair of chopsticks to stir, it works wonderfully.  As you stir along in one direction, the ground meat will build up into a light and fluffy texture, which is exactly what this dish needs.

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It is very important that the ginger is slivered into grass like stems, as thin as you can get it.  The ginger must be quite thin, as it will be mixed into the pork mixture.  Thin ginger can be eaten with pleasure, adding to the enjoyment of the dish, while thick ginger will be too peppery and tough and not a pleasure at all.

The other half of this dish is of course the delectable chinese salted duck egg.  My little girl loves this stuff!  You can use both the egg yolk and the egg white for this dish.  Or you can just use the egg yolk if you want a better presentation.  The egg white will add extra saltiness to your dish so the choice is yours.  We use our homemade chinese salted duck eggs which we love for it's extra deliciously fatty and oily yolks.  As good as the best you can buy and you know for sure there are no weird chemicals in it!

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Steamed Pork Patty with Salted Duck Egg Recipe

Ingredients

250 g  minced  pork  (pork mix should be 1/2 fatty pork)
salted Duck Egg

Marinade
Pinch  Baking Soda
1 tsp  Sea Salt
2 tsp  soy sauce
1 1/2 tsp  sugar
1/4 tsp  white pepper
1 tsp  Shao Hsing  Rice Wine
4 drops sesame Oil
2 tbsp slivered ginger
1  Egg white (optional)
1/4 to 1/2 cupboiled room temperature water
1 1/2 tsp  Potato Starch  (or Corn Starch)

Directions:

Mix pork with all marinade ingredients except the egg white, water and starch.  Stir the pork vigorously in one direction only.  Add the egg white, starch and mix in well, still in that one direction.  Add enough room temperature water while stirring until the pork is light and fluffy.  Let mixture marinate for 10 minutes or so. Heat up steamer water to boiling.  Pat the pork into your serving dish (should be a wide low dish so that the pork patty mixture can fit comfortably with a 3/4 inch height ).  Crack the salted duck egg over the pork patty, using the whole egg or just the yolk for a prettier effect.  Place carefully into the bamboo steamer, being careful of the hot steam.  Steam over high heat for 18 minutes.  Take out and serve hot.

Tip:  For extra tastiness and a delightful crunch, add 1/2 cup chopped up water chestnuts!


More Delightful Comfort Dishes at The Hong Kong Cookery:

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cantonese, hong kong, braised, chicken wings, chinese, potato, recipe, soy sauce, potatoes, roast chicken wings, potato stew chickenBraised Soy Sauce Chicken Wings and Potato

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4 comments:

  1. Can't wait to try it out - particularly since I have made the salted duck eggs and they are ready and waiting. Thank you so much for bring back a piece of my childhood memories!

    ReplyDelete
    Replies
    1. Hope they come out like you remember! And so happy that you made our salted duck eggs, aren't they fun!? ~ellen

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  2. Thank you for your blog! My parents are from HK but I grew up in another country and have never lived there - reading all your posts and recipes is so comforting and familiar. Exactly how my parents cook! We use the egg white as well though so we tend to just mix it in with the pork and then spread it out like a patty so the salt is even (and also because I don't have a pretty food blog to run so photogenic-ness doesn't factor in!).
    Keep up the good work ^_^

    ReplyDelete
    Replies
    1. Hi chanteru - Thanks for dropping by! We're so glad that you liked our blog. You're right about the salted duck egg white, you definitely could just mix the white right into your meat instead of adding salt. ~ellen

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