Steamed minced pork and salted eggs – a quick and simple recipe

This steamed pork recipe is from the very south of China (part of the Cantonese cuisine), and is one of my favourites from the restaurants there. However, not a lot of restaurants serve it in London, and it’s so simple to make at home, so here goes!

This only takes around 5 minutes to prepare and 20 minutes to cook, so it’s perfect after a busy day at work. This version will serve 2-3 people.


1/2 teaspoon of soya sauce
1 teaspoon of sesame oil
Dash of shaoxing rice wine (optional)
1/2 chicken stock cube
1 tablespoon of plain flour
Thick slice of ginger
1-2 salted eggs (depending on how salty the eggs are)
400g of minced pork


Step 1: mix the soya sauce, sesame oil and rice wine together, and mix the chicken stock cube and plain flour into the mix until it forms a smooth paste.


Step 2: mince the ginger.


Step 3: separate the whites and yolk of the salted eggs. The yolks should stay solid. Set the yolks to once side.


Step 4: mix and fold the paste, ginger and egg whites into the mince. It’s easiest to use your hands to kneed it at this stage.


Step 5: spoon the mince mix into a bowl and press well. Set the egg yolks into the top of the mince.


Step 6: steam for 20 minutes, and it’s ready to serve!


Careful when getting the bowl from the steamer though… It will be really hot! You can also add a sprinkle of spring onion on top to give it a little punch of colour. If you decide to try this recipe, let me know how you get on!


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