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Steamed Minced Pork

Tuesday, June 23, 2009




This is a dish that’s being passed down the family, i don’t from who, but it’s been there as long as i can remember. I don’t remember if mom knew  how to cook it, but i’m taught by  grandma. Actually her recipe only contains the most basic ingredients of minced pork and eggs, and after one or two years of making it her way, i grew tired of it and started to experiment with new ingredients.

This version i have now is quite well liked by the family and i think it will stay for a while yet. Well, until i get bored and wants to play again. 😛


Steamed Minced Pork



Meat Layer:

150 g                minced pork

2                        eggs

2 tsp                 sugar

½ tsp               salt

½ tsp               ground white pepper

1 tbsp               light soy sauce

2 tsp                 sesame oil

1 tbsp              chopped spring onion

Egg Layer:

1                        egg

100 ml           water

1 tsp                sugar

1 tsp                dashi powder

1 tbsp             shao xing wine



For meat layer:

1.    In large bowl, mix all ingredients together and pour into a 7″ pan lined with plastic sheet.

        Spread evenly. Trim excess plastic sheet away.

For egg layer:

1.    Crack egg into bowl and stir gently. Do not beat.

        Add water in a stream at the side of bowl,  stir gently to blend.

2.    Add sugar, dashi powder and wine to blend.

3.    Pour gently onto top of meat layer, so that it float on top of meat layer.

4.    Bring water in steamer to boil, place minced pork inside and steam on medium

        high heat for 15 minutes.

5.    Remove from steamer, remove plastic sheet and transfer to plate.

6.    Garnish with fried shallots and serve.

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