Steaming Recipe - Steamed Pork in Egg Custard

Egg Prices Rise 40 Percent After Major Salmonella Outbreak
Justin Sullivan/Getty Images
  • Total: 27 mins
  • Prep: 2 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
243 Calories
14g Fat
3g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 243
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 275mg 92%
Sodium 260mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 24g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cookbook author Stephen Wong writes: Instead of custard, the Chinese call this country dish "a meat cake" and steam it over the cooking rice to conserve energy. To further reduce fat, replace whole eggs with 4 egg whites.

Serves 4


  • 1/2 pound ground pork
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon pepper
  • 1 teaspoon cilantro (finely chopped)
  • 1 tablespoon green onion (finely chopped)
  • 1 tablespoon ginger (minced)
  • 1 1/2 teaspoons cornstarch
  • For the Egg Mixture:
  • 2 large eggs (beaten)
  • 1/2 cup chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon canola oil
  • 1 tablespoon green onion (finely chopped)
  • Garnish: 1 sprig cilantro (chopped or left whole)

Steps to Make It

  1. In a deep ovenproof dish that fits in a steamer, combine pork mixture ingredients.

  2. Flatten meat mixture to cover the bottom of the dish.

  3. In a bowl, stir together egg mixture ingredients.

  4. Pour egg mixture over meat and skim off bubbles.

  5. Place in steamer and steam over medium-high heat for 10 minutes.

  6. Turn off heat and let custard settle, covered, for 5 minutes.

  7. Garnish with cilantro and serve.

Each serving includes: calories 128, 2 g carbohydrates, 16 g protein, 6 g fat, 2 g saturated fat, 142 mg cholesterol, trace fiber, 288 mg sodium, 248 mg potassium. An excellent source of thiamine and vitamin B12. A good source of fiber and vitamin E. This recipe is reprinted with permission from Stephen Wong's HeartSmart Chinese Cooking.

Hungry for something else?