Steamed Pork Patty with Salted Duck Eggs

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Choose one egg route. For whole raw salted duck eggs (4), carefully crack all 4 and separate their whites and yolks into two bowls. For the yolk-only alternative (4) instead, use the 4 vacuum-packed salted yolks and mix the separate ½ cup water with ¾ tsp salt to replace the absent whites. Keep the yolks for topping. The 2 tbsp pork-mixing water is used in either route.

   Uses 4 whole raw salted duck eggs, only if choosing the whole-egg route · 4 vacuum-packed salted yolks, only if choosing the yolk-only route · ½ cup water, only for the yolk-only alternative · ¾ tsp salt, only for the yolk-only alternative

   
2. 2

   Step 2: In a shallow heatproof dish, combine the 12 oz ground pork, 1 tsp prepared ginger, 2 tsp cornstarch, 1½ tsp sugar, ¼ tsp white pepper, both pinches of spice, 1 tbsp oyster sauce, 2 tbsp pork-mixing water, 1½ tbsp Shaoxing wine and ½ tsp sesame oil. Add all four salted egg whites, or the salted-water replacement from the yolk-only route instead.

   Uses 12 oz raw ground pork, 70% lean · 1 tsp fresh ginger, grated or finely minced · 2 teaspoons cornstarch · 1 1/2 teaspoons sugar · 1/4 teaspoon white pepper · 1 pinch five spice powder · 1 pinch ground Sichuan peppercorn powder · 1 tablespoon oyster sauce

   
3. 3

   Step 3: Mix with chopsticks or a rubber spatula until the pork becomes a uniform, smooth, sticky paste. Stir in the ⅓ cup chopped water chestnuts and 2 tbsp finely chopped mixture scallions.

   Uses Seasoned raw pork mixture · ⅓ cup chopped water chestnuts · 2 tbsp finely chopped scallions, mixed into the pork

   
4. 4

   Step 4: Cover and marinate the raw pork mixture in the refrigerator for at least 30 minutes. If it was mixed in another bowl, transfer it to the shallow heatproof steaming dish.

   Marinate the pork patty · 30 minUses Sticky pork, water chestnut and scallion mixture

5. 5

   Step 5: Cut each of the 4 reserved salted yolks in half. Arrange the 8 halves evenly over the marinated patty, round side up. Set up a covered steamer with external water below the dish and bring that water to a full boil.

   Uses Marinated pork patty · The four yolks from the selected whole-egg or yolk-only route, cut into eight halves · Water below the patty dish, enough to maintain steam without touching the food

   
6. 6

   Step 6: Put the patty dish inside the steamer, cover and steam for about 20 minutes from steady steam. Maintain the external water below the dish. Check that the pork is cooked through and reaches 71°C (160°F) in its center, with the egg components set; continue steaming if needed before turning off the heat.

   Steam the pork patty · 20 minUses The topped patty dish, excluding the external steamer water · Water below the patty dish, enough to maintain steam without touching the food

7. 7

   Step 7: Turn off the heat and leave the lid closed for another 5–10 minutes, checking after 5 minutes.

   Rest the steamed patty · 5 minUses The cooked patty dish retained inside the covered steamer

8. 8

   Step 8: Garnish with chopped scallion and/or cilantro and serve with ready steamed rice. Spoon the patty juices over the rice if desired. Any small surface foam may be skimmed off, but this is optional.

   Uses The cooked rested patty and its serving juices, lifted from the steamer · Chopped scallion and/or cilantro, to garnish · Ready steamed rice, to serve