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9 Dec 2013

Steamed Pork with Salted Eggs

RECIPE [烹飪法] • DECEMBER 2013
Have you ever wondered why certain food taste better when you're a kid? As we age, our tastes become more refined, and the food that appealed to us as children tend to lose their luster.

This is one of my grandma’s recipes, and one of my favorites. 

The ingredients are simple. You only need regular eggs, a salted egg and ground pork. You can buy minced pork from the market or you can mince it yourself. My grandmother used to mince her own pork and when done by hand, the texture of the final dish is superior to machine-ground pork.

Crack the salted duck egg and carefully lay it on top of the minced pork. Crack the eggs and lay next to the salted egg. 

A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in color. Salted Egg

Makes: 3 - 4 servings

400g minced pork
1 spring onion, finely chopped
1 tablespoon rice wine
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons soy sauce
1 tablespoon water
1 raw salted duck egg
4 eggs

Steam the pork-egg mixture on the medium heat for at least 30 minutes until they are cooked thoroughly. Remove from the steamer.

A seasoned pork mince is topped with eggs and steamed to perfection.


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