Steaming Recipe - Steamed Pork in Egg Custard

Egg Prices Rise 40 Percent After Major Salmonella Outbreak
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  • 27 mins
  • Prep: 2 mins,
  • Cook: 25 mins
  • Yield: 4 servings
Ratings

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

What You'll Need

  • 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)

How to Make It

In a deep ovenproof dish that fits in a steamer, combine pork mixture ingredients. Flatten meat mixture to cover ​the bottom of the dish.

In a bowl, stir together egg mixture ingredients.

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.

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.