Steamed Ground Pork with Salted Duck Eggs
- camissonia
- Nov 12
- 1 min read
Inspired by a dish which my aunt's husband (a Laotian refugee who grew up in Macao) made years ago. He liked to add salted duck egg yolks to ground pork with a light soy seasoning and then steaming it, making this dish more Cantonese than Taiwanese in character.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Separate the yolks and the whites from the salted duck eggs. Cut each yolk into four pieces and set aside. Chop 2 of the egg whites and set aside (you can discard the third) and set aside.
2
In a bowl add the ground pork, soy sauce, Shaohsing wine, 1 tbsp water, vegetable oil, sesame oil, cornstarch, sugar, minced scallions, and the chopped whites of 2 of the salted duck eggs. Mix well, preferably by hand, to combine.
3
Pat the pork mixture down into a shallow 9-inch heatproof pie plate. Press the egg yolk wedges on top of the pork, spaced evenly.
4
Place pork into a steamer and bring to a boil. Steam for 20-30 minutes, then turn off heat and let stand 20 minutes, covered.
5
Serve with steamed white rice on the side.
Instructions
3 salted duck eggs peeled
2 lbs ground pork
3 tbsp soy sauce
1 tbsp Shaohsing Wine
1 tbsp water
2 tsp vegetable oil
2 tsp sesame oil
2 tbsp cornstarch
1 1/2 tsp sugar
3 scallions finely chopped
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Steamed Ground Pork with Salted Duck Eggs
Prep Time
20 min
Cooking Time
30 min
Rest Time
10 min
Total Time
1 hour
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