steamed meat patties with salted eggs

How to Make Steamed Pork and Salted Egg Cake

Steamed pork and salted egg cake, a classic Cantonese comfort dish, delights with its savory, tender texture and rich, golden yolk. Here’s a simple guide to crafting this flavorful meal.

Ingredients: 300g ground pork (preferably with some fat for moisture), 1 salted egg (yolk separated from white), 1 tbsp light soy sauce, ½ tsp sesame oil, 1 tsp sugar, 1 cornstarch, 2 tbsp water, chopped scallions, and a dash of white pepper.

Steps:

1. Prepare the pork: In a bowl, mix ground pork with soy sauce, sesame oil, sugar, white pepper, and cornstarch. Add water gradually, stirring until the pork becomes sticky and slightly fluffy. Let it marinate for 15 minutes.

2. Incorporate the salted egg: Mash the salted egg white finely and blend it into the pork mixture. Gently fold in the whole salted egg yolk, keeping it intact for a lava-like effect when steamed.

3. Steam: Transfer the mixture to a heatproof dish, flatten the surface, and steam over high heat for 20–25 minutes until cooked through. For a glossy finish, drizzle 1 tsp of hot oil over the cake before serving.

4. Garnish: Sprinkle with chopped scallions. Pair with rice to savor its umami-rich flavor.

This dish balances the saltiness of the egg with the succulent pork, creating a comforting and satisfying meal perfect for any occasion.