Steamed Pork Patty with Salted Egg Yolk 鹹蛋蒸肉餅

A classic Cantonese home-style dish, this steamed pork patty is incredibly savory and tender. The salted egg yolk adds a rich, salty burst of flavor that perfectly complements the juicy pork.

Nutrition (per serving)

Ingredients

• 300g ground pork (preferably with 20-30% fat)
• 1 salted duck egg yolk
• 50g water chestnuts, peeled and finely diced
• 2 dried shiitake mushrooms, soaked, stems removed, and finely diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1/2 tsp sugar
• 2 tbsp water
• 1 stalk green onions, chopped (for garnish)

Steps

1. Soak dried shiitake mushrooms until soft, then dice finely. Peel and finely dice water chestnuts.
2. In a bowl, combine ground pork, diced shiitake mushrooms, diced water chestnuts, soy sauce, sesame oil, white pepper, cornstarch, sugar, and water. Mix thoroughly in one direction until the mixture becomes sticky.
3. Transfer the pork mixture to a heatproof plate, flatten it into an even patty. Make a slight indentation in the center.
4. Place the salted duck egg yolk in the indentation in the center of the pork patty.
5. Place the plate in a steamer over high heat. Steam for 20-25 minutes, or until the pork is cooked through and the egg yolk is firm.
6. Remove from steamer, garnish with chopped green onions, and serve hot with rice.

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