Steaming Recipe - Steamed Pork in Egg Custard

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  • Total: 27 mins
  • Prep: 2 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
243 Calories
14g Fat
3g Carbs
24g Protein
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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.

Ingredients

  • 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. Gather the ingredients.
  2. In a deep ovenproof dish that fits in a steamer, combine pork mixture ingredients. 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. Place in steamer and steam over medium-high heat for 10 minutes. Turn off heat and let custard settle, covered, for 5 minutes. Garnish with cilantro and serve.