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!Follow @blenderbasil