Steamed Minced Pork with Preserved Duck Egg and Ginger 薑絲皮蛋蒸肉餅

A classic Cantonese home-style dish featuring savory minced pork steamed with a unique preserved duck egg and aromatic ginger.

Nutrition (per serving)

Ingredients

• 300g Minced pork (20% fat recommended)
• 1 large Preserved duck egg (century egg)
• 20g Ginger
• 3 pieces Water chestnuts (fresh or canned), diced
• 1 tbsp Light soy sauce
• 1 tsp Oyster sauce
• 1 tsp Shaoxing wine
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 1 tbsp Cornstarch
• 2 tbsp Water

Steps

1. Prepare ingredients: Finely julienne ginger. Peel and dice the preserved duck egg. Finely dice water chestnuts. Keep half of the julienned ginger aside for garnish.
2. Marinate pork: In a large bowl, combine minced pork, diced water chestnuts, half of the julienned ginger, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and water. Mix thoroughly in one direction until the mixture is sticky and well combined.
3. Form patty and add egg: Transfer the marinated pork mixture to a heatproof dish. Flatten it into an even patty, about 1-1.5 cm thick. Scatter the diced preserved duck egg evenly over the surface of the pork patty.
4. Steam: Bring water in a steamer to a rolling boil. Carefully place the dish with the pork patty into the preheated steamer. Cover tightly and steam for 20 minutes.
5. Serve: Carefully remove the dish from the steamer. Garnish the steamed pork patty with the reserved julienned ginger. Serve immediately with hot steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce