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Sunday, January 22, 2012

Chinese Steamed Pork with Salted Egg

I'll be honest with you... it's not a dish that looks super appetizing to the untrained eye. However, I am telling you, Chinese Steamed Pork with Salted Egg is delicious and so so simple.

My mom used to make this dish all the time. We usually eat it with steamed white rice and some kind of stir fried vegetable. In theory, it's basically meat that is mixed with egg so that when it steams, it stays together. But in actuality, it is so much more than that.

Think of it as Chinese meatloaf. Except that the seasoning comes from the simply beautiful salted duck eggs.

What is a salted duck egg? Is is basically an egg that has been preserved by soaking the egg in brine or by packing the egg into damp, salted charcoal. This gives the eggs a salty taste which imparts a great flavor into such dishes as this one and Chinese porridge (congee).

You can find these eggs in any Chinese grocery store, usually just on the shelf. You can find them both raw (as in, they have a liquid white and yolk) and cooked.

Chinese Steamed Pork with Salted Egg
Serves 4-6 people

500 grams Lean Ground Pork
2 Raw Salted Duck Eggs, white and yolk seperated
1 tbsp Cornstarch

Beat the salted egg white with a fork or chopsticks lightly and mix into the ground meat. Then add some corn starch to the meat mixture. You can either chop the egg york into chunks and mix with the meat (not too small because you want to be able to eat some tasty egg york instead of being so small and you can't find them), or you can simply leave it whole or cut it into half and leave on top of the meat.

Steam for 30-40 minutes until the ground pork is cooked through.

Serve with rice and vegetables (Below: Baby Bok Choy with Ginger, Garlic, Soya Sauce and Sesame Oil).

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