Steamed pork with salted egg is a humble and quick pork dinner dish. Minced pork is steamed with one of my famous snack salted egg.If you ever tasted Chinese salted duck egg. Nothing beaten the taste of salted duck egg yolk. It is salty and just melts in the mouth.
Firstly for the ingredients, I choose hindquarter for a suitable ratio between fat and lean. Surely you can purchase minced pork or ground pork directly so do not need to bother mincing by hand. But I enjoy the process.
You can also add Chinese yam and water chestnut or lotus root if you find any type of them. They can provide a slightly sweet taste of the steamed pork. This is the basic version introduced.
Prepare ground pork, smashed garlic, green onions along with other seasonings and two salted duck egg yolks and one egg white. Because the egg white itself is quite salty, we need to adjust the amount slightly.
Then stir the meat from one direction for couple of minutes until the minced pork becomes sticky.
Transfer the mixture to one large deep bowl or plate or two bowls like me. Then flatten the meat cake. Dig a hole in center and place the salted duck egg yolk. Steam for around 15 minutes to 20 minutes depending on the thickness of your meat cake.
Before serving, break the egg yolk so each of your bits can have some highlighted taste from the egg yolk. Very tender and yummy! 
For the salted egg, you can find some from Salted Egg
There are both boiled duck egg and fresh ones available, fresh ones should be perfect for this recipe. However if you can only find boiled ones, you can add some water to the meat mixture for a tender taste.
- 200 g ground pork
- 2 duck salted egg
- 1 inch root ginger
- 2 spring onions
- 2 garlic cloves
- 2 tablespoons starch
- Dash of white pepper powder
- 2 teaspoons cooking wine
- 2 teaspoons sesame oil
- 1 tablespoon water , for boiled salted egg
- salt as needed , for boiled salted egg
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Remove the rind and then mince the pork.
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If you are using boiled duck egg (no egg white can be used): Add around 1 tablespoon of water by three batches. Each time after adding the water, stir the pork in one direction until all the water is absorbed. And remember to add some salt to your mixture since no egg white is used. Skip this step if you are using un-boiled salted duck egg.
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Mix egg white, starch, smashed garlic, green onions and ginger, sesame oil, white peppercorn powder with minced pork in a large bowl. Mix well.
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Transfer the mixture to steaming bowls. Flatten carefully.
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Dig a small hole in the center to hold the yolk; Steam for around 15 to 20 minutes depending on the thickness of your meat cake.
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Break yolk and garnish some chopped spring onion; Serve hot!
The exact time needed for steaming depends on how thick your pork cake is. If you are using a deeper bowl, lengthen the time accordingly.
Keep up the amazing work! i just recently found your blog and i can’t tell you how hard it is to find authentic chinese recipes that are easy to follow. Thank you so much!
Thanks Kw for the kind words, which actually bright up my day.
Thank you for this recipe! When growing up 60 years ago in NJ USA, our neighbors were from Guandong and so from a very young age I came to love and appreciate Chinese food.
I first enjoyed this dish particular dish a few years ago at the food counter of the Kam Man market near my home in NJ, but they don’t seem to serve it regularly, and I had no way of finding out what the dish was called (I do not speak or understand Chinese, and the store personnel are very limited in their English).
So thank you again for posting this…I will definitely be making this tasty favorite at home very soon!!
Hi, Thanks for stopping by and all of your kind words. This has been one of my top selected dishes when I have homemade salted eggs. My daughter loves it very much too. Hope you good luck and happy cooking ahead.
Hi Elaine,
I have loved this dish since I was a little child! Thank you for the recipe 🙂
I’ve made this recipe twice and both times the salted egg yolks turned yellow after steaming. It still tastes good but the color is not as appealing. Would you happen to know why this happens?
I love your blog by the way! Keep up the good work, Elaine!
Cheers from Australia.
Hi Zanne,
When cooked, the color of the salted duck egg should be lightened. So it is ok.
Brilliant recipe and carries me back to my childhood days when my grandmother who was from Guangdong would cook this recipe. I think she used to use chopped water chestnuts in this recipe which gave it a crunchy texture
Yes, it is a lovely dish from childhood memory. We add chestnuts in meat balls too. But only seasonal in my city, cannot find it all year around. Thanks.