(#35 in the limited series: cooking/baking in the time of the coronavirus quarantine)
This dish is pretty common in Chinese households. My ancestry is Chinese but I was born a citizen of my country. So I have an affinity with food in both cultures…
But, the funny thing is, this was not at all common in my mom’s kitchen. I first had a taste of this in a “small” food center in the unofficial Chinatown in our city, specializing in Taiwanese cuisine. This is the first time I would be trying to make this dish. I tried looking in my chinese cookbooks but somehow I did not see any recipe for it. So I went to the internet and I found this site so I am basing my dish on it. I increased the proportion since my ground meat (packed from the market) was at 400g (of course I did not want any leftover meat…)
The original recipe did not add ginger or onion to the meat mix but I always, always add it to all my meat dishes… A note about the salted eggs, so far I have not found raw salted eggs locally – they are usually boiled and cooked already so I had to use the whole salted duck eggs instead of just the egg yolks, and to replace the salted egg white in the meat dish, I added a regular egg.
400g ground pork with about 15% fat
splash of rice wine
1 tablespoon sesame oil
1 tablespoon light soya sauce
1 egg, lightly beaten
1 tablespoon cornstarch
3 salted eggs, cubed
Combine and mix everything, except salted eggs, by hand. Fold in diced salted eggs.
Place into an oiled glass bowl/lidded plate. Steam 20 to 25 minutes, longer if the plate/bowl is “tall”, internal temperature of the pork should be 160*F.
It was a hit with the family! The steamed pork was soft and creamy and the salted eggs provided a salty pop (notice I did not add salt anymore to the meat)