if this sounds familiar, that’s because this is a very common lunch dish at the local cha chaan teng in hong kong. the meat pie also comes with two other typical toppings… salted fish or preserved mustard greens. we like the salted egg because of the rich and yummy yolk. if you’ve never bought salted eggs before, don’t worry, it’s not as scary as it looks. it’s covered in dark salted charcoal. all you do is wash it off.
we add cornstarch to our recipe, this helps absorb some of the liquid, and the meat sticks together better. you can opt out of that of course. also, if you don’t want to waste the egg white, throw it in with the ground pork.
ground pork 1/2 lb (1/4 kg)
salted egg yolk 1
soy sauce 1 tsb
oyster sauce 1 tsb
cornstarch 1 tsb
oil 1 tsb
- boil water in a wok or steamer to steam
- in a bowl or plate, mix the pork, soy and oyster sauce, oil, and cornstarch
- flatten it into a disk (it’ll cook faster)
- add the salted egg yolk on top of the meat
- when the water is boiling, put the dish of meat in the wok or steamer, steam for about 10-15 min
- pork is done with it’s no longer pink and has shrunken in size