Steamed Pork Patty with Salted Egg
Steamed pork patty is a foundational home meal made by mixing minced pork with aromatics and seasonings, topped with salted egg yolks, and steamed until set. The result is a tender, savory cake that relies on the contrast between the mild meat and the firm, salty yolk.
Mind the ratio of fat to lean
Use a pork mince with at least 20% fat; too lean and the patty will turn dry and rubbery under the steam. Ensure your steaming vessel can fit into your wok or steamer with room for steam to circulate around the edges.
- Mixing bowl
- Heat-proof shallow dish (ceramic or metal)
- Steamer basket or wok with a rack
What goes in.
- 300gpork mince (coarse grind)
- 2salted egg yolks, halved
- 1 tbspsoy sauce
- 1 tspShaoxing wine
- 1 tspcornstarch
- 1/2 tspsugar
- 1 tbspwater
- 1 tspminced ginger
- 1 stalkscallion, finely sliced
Develop the binder
Stir the meat in one direction only. This develops the proteins and gives the patty a cohesive, springy structure rather than a loose, crumbly texture.
The method.
Prepare the meat
In a bowl, combine the pork, soy sauce, wine, sugar, cornstarch, water, and ginger. Stir vigorously in one direction until the mixture becomes sticky and pulls away from the sides of the bowl.
Shape the patty
Transfer the mixture to your shallow heat-proof dish. Spread it out evenly with a spoon, keeping the layer about 3/4 inch thick. Avoid packing it down too hard; a slightly loose structure holds juice better.
Add the yolks
Press the halved salted egg yolks into the surface of the meat, cut-side up. They should be partially submerged.
Steam
Bring the water in your steamer to a rolling boil. Place the dish inside, cover, and steam over high heat for 12 to 15 minutes. The meat is done when it is firm to the touch and the juices run clear.
Finish
Remove carefully from the steamer. Sprinkle with scallions before serving.
Other turns to take.
Preserved Vegetable
Add 1 tablespoon of finely chopped preserved mustard greens (zha cai) to the meat mixture for a crunch and deep saltiness.
Wood Ear Mushroom
Fold in a handful of rehydrated, finely minced wood ear mushrooms to add a characteristic snap to the texture.
When it doesn't go to plan.
If the pork mixture feels too thick, add an extra tablespoon of water; moisture is essential for a tender result.
Place a small rimmed rack inside the steamer so the plate doesn't slide around in the condensation.
Do not over-steam, or the pork will release its moisture and become grainy.
The ones that keep coming up.
Can I use ground turkey instead?
You can, but turkey is much leaner and lacks the fat required to keep this dish moist. If you must use it, add a teaspoon of neutral oil to the mixture.
How do I know when the meat is cooked through?
Press the center of the patty with a spoon. If it bounces back and feels firm, it is cooked. If it feels mushy or soft, give it another two minutes.