Chinese Recipe for Steamed Pork in Egg Custard
INGREDIENTS FOR MAKING STEAMED PORK IN EGG CUSTARD- 250g lean minced pork (or chicken or turkey)
- 1 tsp light soy sauce
- 1 1/2 tsp cornstach
- 1 tbsp ginger (minced)
- 1 tbsp green onions (chopped fine)
- 1/2 tsp seasme oil
- 1/2 tsp pepper
- 1 tsp cilantro (chopped fine)
Ingredients for Egg Custard Mixture - 2 large eggs (beaten)
- 1/2 cup chicken or pork stock (or water)
- 1/4 tsp salt
- 1/4 tsp vegetable oil
- 1 tbsp green onions (chopped fine)
Image of Steamed Pork in Egg Custard
TIP: If you wish, you can also add slices of century egg and salted duck egg. Use only the yolk part for the salted duck egg as the white part is too salty.
- Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
- Mix well then place pork mixture into a steaming flat dish
- In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
- Pour the egg mixture over the meat
- Remember to skim off any bubbles to ensure a smooth egg custard surface
- Place dish into a steamer or wok and steam over medium heat (10 mins)
- Turn off heat then let the egg custard rest for 5 mins
- Garnish with cilantro and/or chopped red chillies if you wish
TIP: It is important that you do NOT OVERCOOK the egg custard. Keep an eye on the egg mixture as it will cook very quickly.
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