Chinese Steamed Pork Patty with Salted Duck Eggs
This savory Chinese steamed pork patty is tender, juicy, and deeply seasoned with ginger, oyster sauce, Shaoxing wine, and salted duck eggs. The rich yolks melt into the pork as it steams, making it perfect with a bowl of hot rice.
Servings4 Portions
Prep Time45 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- ground pork12 oz
- raw salted duck eggs4
- water chestnuts0.3 cup
- scallions2 tbsp
- fresh ginger1 tsp
- oyster sauce1 tbsp
- Shaoxing wine0.5 tbsp
- water2 tbsp
- cornstarch2 tsp
- sugar0.5 tsp
- sesame oil0.5 tsp
- white pepper0.3 tsp
- five-spice powder1 pinch
- Sichuan peppercorn powder1 pinch
- chopped scallion or cilantro2 tbsp
Step-by-Step Instructions
01
Crack the salted duck eggs and separate the yolks from the whites. Place the yolks in one bowl and the whites in another. If using salted duck egg yolks only, replace the whites with 1/2 cup water mixed with 3/4 tsp salt.
02
In a shallow heatproof dish, combine the ground pork, minced ginger, cornstarch, sugar, white pepper, five-spice powder, Sichuan peppercorn powder, oyster sauce, water, Shaoxing wine, sesame oil, and reserved salted egg whites.
03
Stir firmly with chopsticks or a spatula in one direction until the pork becomes sticky, smooth, and paste-like. Fold in the chopped water chestnuts and scallions until evenly distributed.
04
Smooth the pork mixture into an even layer in the steaming dish. Let it marinate for at least 30 minutes so the seasonings can absorb into the meat.
05
Cut each salted duck egg yolk in half. Arrange the yolks cut-side down or rounded-side up across the surface of the pork patty. Prepare a steamer and bring the water to a steady boil.
