Steaming Minced Pork: Salted Egg Twist

Steamed minced pork with salted egg is a quick and easy Chinese dish that is perfect for busy cooks. The recipe typically involves combining ground pork with seasonings and steaming it with salted egg. The dish is often served with rice or congee and can be adapted to include various ingredients such as scallions, ginger, and wine.

Choosing the right pork cut

When it comes to choosing the right pork cut for your steamed minced pork with salted egg, there are a few options to consider. Firstly, let's talk about the importance of fat content. A good ratio of fat to protein is essential for minced meat, and ideally, you'd want to aim for at least 20% fat. This ensures that your dish is juicy and tender, as fat adds flavour and moisture to the meat.

Now, let's look at some specific cuts of pork that would work well for this dish:

Pork Shoulder

The shoulder of a pig is a popular choice for mincing as it offers a good balance of fat and lean meat. It also contains connective tissue, which, when broken down, results in juicy and tender minced pork. This cut is often labelled as a pork butt or Boston butt, and while it is from the shoulder, it is different from the picnic shoulder or pork picnic roast, which is leaner and comes from between the shoulder blades and neck.

Pork Collar

Pork collar is another option, which is also known as the pork neck. It is a good choice if you are looking for a cut with a bit more fat, which will add flavour and moisture to your dish.

Other Options

If you are unable to find pork shoulder or collar, you could also consider pork belly, which is not a tough cut and can be chopped or minced. This cut will add a good amount of fat to your dish. Alternatively, you could ask your butcher for advice on other fattier cuts, such as the jowl or cheek.

Remember, when choosing your pork cut, always look for meat with enough fat to ensure your steamed minced pork with salted egg is juicy and full of flavour.

Preparing the salted eggs

Ingredients:

• Eggs (duck or chicken)
• Salt (sea salt, rock salt, or table salt)
• Water
• Optional: Star anise, Sichuan peppercorns, Shaoxing wine, or other spices/tea leaves

Step-by-Step Instructions:

• Rinse the eggs under running water and dry them thoroughly with a kitchen towel. Make sure there is no dirt left on the eggshells.
• Prepare the brine solution by adding water and salt to a saucepan. You can use approximately one cup of salt for every 12 eggs. If using star anise, Sichuan peppercorns, or other spices, add them to the saucepan as well.
• Bring the brine solution to a boil and cook until the salt is fully dissolved. Then, remove it from the heat and let it cool down completely.
• Place the eggs in a clean glass container. If using Shaoxing wine or another type of alcohol, add it to the brine solution and stir well before pouring it into the container.
• Carefully pour the cooled brine solution into the container, making sure the eggs are completely submerged. You can use a small plate or a plastic bag filled with some of the brine solution to weigh down any floating eggs.
• Securely cover the container and store it at room temperature. The brining process typically takes around 2-4 weeks, but you can adjust the time depending on your desired saltiness.
• After the brining period, remove the eggs from the brine solution, rinse them, and pat them dry. You can now cook the salted eggs as desired or store them in the refrigerator for later use.

Note: It is important to use fresh, high-quality eggs with intact shells and no cracks to ensure the best results and prevent any contamination during the brining process.

Mixing the pork and seasonings

Firstly, select the right cut of pork with a good balance of fat for optimal flavour and texture. Aim for pork shoulder or pork collar, with approximately a quarter to one-third fat content. Alternatively, pork belly is an excellent choice as well. If you prefer not to mince the meat yourself, opt for store-bought ground pork with a fair amount of fat. The ideal minced pork should have around 30% fat content.

Now, let's get into the mixing process. In a large bowl, combine the minced pork with various seasonings and liquids. The specific measurements may vary depending on your taste preferences, but here is a list of common ingredients used:

• Light soy sauce
• Sesame oil
• Corn starch or tapioca starch
• Ground white pepper or black pepper
• Salt (optional, as the salted egg will provide saltiness)
• Sugar
• Water
• Chinese wine (optional)

You may also add other ingredients like garlic, ginger, or scallions (spring onions) for enhanced flavour. Use a pair of chopsticks or a spatula to mix everything together thoroughly until the pork mixture becomes sticky and has absorbed all the liquids. This step is crucial to ensure that the seasonings are evenly distributed throughout the meat.

If you're feeling adventurous and want to try a unique technique, try the "smashing method." Lift the seasoned meat from the bowl and throw it back repeatedly, adding a small amount of water each time. This technique will result in a springier and stickier texture, commonly used in making dumplings and meatballs.

Once you're happy with the consistency and taste of the mixture, you're ready to move on to the next step of preparing the salted eggs. Remember, the key to a successful steamed minced pork dish is taking the time to mix the pork and seasonings thoroughly, so don't be afraid to put in a little elbow grease!

Cooking the dish

This dish is a quick and easy meal that can be prepared in under 30 minutes. It is a common Chinese household dish, and every family has its own way of making it. The ingredients are simple and cheap, and it is perfect for a busy day when you don't feel like spending too much time cooking.

Firstly, gather your ingredients. You will need:

• Pork (ideally with some fat, around 30%)
• Salted duck eggs (raw or boiled)
• Light soy sauce
• Sesame oil
• Corn starch or tapioca starch
• White pepper powder
• Sugar
• Scallions (also known as spring onions)
• Fresh ginger
• Red chilli peppers (optional)
• Chinese wine (optional)
• Water chestnuts (optional)

If you are using raw pork, you will need to mince it. For the best result, hand-mince the pork by cutting it into thin slices, then strips, and finally tiny cubes. This will break down the connective tissue and create a better texture than machine-ground meat. You can also ask your butcher to mince the pork for you. If you are using store-bought ground pork, choose one with a fair amount of fat, as lean meat tends to become tough and dry after steaming.

Next, prepare the pork mixture. In a bowl, combine the pork with light soy sauce, sesame oil, corn starch, white pepper, sugar, and water (if using). Stir the mixture well until it becomes sticky. You can also add in the scallions and ginger at this point. If you are using water chestnuts, chop them into small cubes and add them to the mixture.

Now, it's time to assemble the dish. Separate the salted egg yolks from the whites. Some recipes call for only the yolks, while others use both the yolks and whites. If using the whites, add them to the pork mixture. Break the yolks into smaller pieces, either by chopping or gently pinching with your fingers.

Place the pork mixture into a steaming dish and flatten it out. Spread the salted egg yolks on top of the pork, pressing some pieces into the meat and leaving others floating on the surface. You can also add some chopped scallions and ginger on top.

Set up your steamer. You can use a pot with a steamer basket/rack, a wok, a bamboo steamer, or an electric food steamer. Bring water to a boil over medium heat, then reduce the heat to medium-low and place the dish in the steamer. Leave a small opening to release pressure and prevent too much condensation from forming.

Steam the dish for 20-30 minutes, or until the pork is cooked through. Check by poking a hole with a chopstick; if no liquid comes out, it is ready. Remove the dish from the steamer and let it cool for a few minutes before serving.

Finally, garnish the dish with chopped scallions, coriander, or chilli peppers, and a drizzle of sesame oil. Serve immediately with steamed rice. Enjoy your delicious and comforting meal!

Serving suggestions

Steamed minced pork with salted egg is a common Chinese household dish that is quick to make and comforting to eat. It is often served with rice, which is great for soaking up the gravy that is produced.

The dish can be served as a main course, or as a side dish as part of a larger meal. It is a good option for busy cooks as it can be prepared and cooked in under 30 minutes.

The recipe can be adapted to suit personal preferences, for example, some people like to pre-cook the meat before steaming, and others prefer more egg than meat, or vice versa. The texture of the meat can also be adjusted by the way it is prepared—hand-minced meat is considered to taste better than machine-ground meat, and the fat content can be adjusted to suit taste.

The finished dish can be garnished with coriander, sliced spring onions, or sesame oil.

Frequently asked questions