Steamed Ground Pork with Salted Duck Eggs

Nov 12, 2025
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.

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.

Mushroom Duxelles

Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.

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

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.

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.