Cherry & Dennis Helper Habitat
Steamed Pork Patty with Salted Egg
鹹蛋蒸肉餅
Recipe overview
Seasoned minced pork is topped with salted egg and steamed into a juicy Hong Kong family patty.
01
Ingredients
Main ingredients
- 500 g minced pork
- 2 pieces raw salted egg
- 1 stalks spring onion
- 10 g ginger
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tsp cornstarch
- 1 pinch white pepper
- 1 tsp sesame oil
- 2 tbsp water
02
Tools
- cutting board
- knife
- large bowl
- measuring spoons
- heatproof plate
- covered steamer
- food thermometer
03
Steps
Step 1
Separate the salted eggs
Separate the salted eggs. Clean the shells, crack the eggs and separate yolks from whites.
Step 2
Portion the yolks
Portion the yolks. Cut each salted yolk into four pieces and remove shell fragments.
Step 3
Prepare the aromatics
Prepare the aromatics. Grate the ginger and finely chop the scallion.
Step 4
Check the pork
Check the pork. Put the chilled pork in a bowl and check for freshness and bone fragments.
Step 5
Add the marinade
Add the marinade. Add soy sauce, oyster sauce, sugar, cornstarch, pepper and sesame oil.
Step 6
Add water gradually
Add water gradually. Mix in the water in two additions, waiting until absorbed each time.
Step 7
Mix until tacky
Mix until tacky. Stir in one direction for 2 minutes, then add ginger and half the scallion.
Step 8
Add some salted white
Add some salted white. Mix in half the salted egg white and reserve the rest to control saltiness.
Step 9
Shape the patty
Shape the patty. Spread the pork about 2 cm thick on a heatproof plate, lower in the centre.
Step 10
Add the yolks
Add the yolks. Press the salted yolk pieces evenly over the patty without overlapping.
Step 11
Steam until safe
Steam until safe. Steam over boiling water for 12 minutes until the centre reaches 75°C.
Step 12
Rest and serve
Rest and serve. Rest for 2 minutes, scatter over the remaining scallion and portion.
Common mistakes
- Using all the salted white can be too salty, while a thick patty may remain undercooked.
Tips
Taste the salted white first, use only what is needed and verify a 75°C centre.
