Steamed Pork Patty with Salted Duck Egg 咸蛋蒸肉餅

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!

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!

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.

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!

For some alternative ways to prepare your chinese pork patty try our Chinese Steamed Pork Patty with Dried Anchovies 小銀魚蒸肉餅 or Pan Fried Pork Patty with Salted Fish 煎鹹魚豬肉餅 or Steamed Pork Patty with Salted Fish 鹹魚豬肉餅.  Enjoy your pork!

Steamed Pork Patty w/ Salted Duck Egg

咸蛋蒸肉餅

(Prep time: 10 mins  Cook time: 18 mins)

Ingredients:

• 250g minced pork (pork mix should be 1/2 fatty pork)
• 1 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 cup boiled 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!

Porkilicious Comfort at The Hong Kong Cookery:

Steamed Pork Patty with Salted Fish 鹹魚蒸豬肉餅

Pork Patty w/ Dried Anchovies 小銀魚蒸肉餅

Pork Patty with Salted Fish 煎鹹魚豬肉餅

Spareribs with Black Bean 蒜蓉豆豉蒸排骨

Duck Wraps w/ Bone Soup 鴨鬆生菜包|鴨骨湯

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