STEAMED MINCED PORK WITH SALTED EGG

STEAMED MINCED PORK WITH SALTED EGG

 Serves 3

This is another dish that I just have to eat when I am back in Taipei. Use fatty minced pork (at least 40% pork fat) or the texture of the final dish will be dry and tough. One either loves or hates salted eggs, but these preserved duck eggs with their salty aroma, really add to the flavour of this dish.

370 g (13 oz) fatty minced pork

1 tsp finely chopped garlic 

1 /4 tsp finely chopped ginger 

55 g (2 oz) pickled melon, roughly chopped 

1 Tbsp juices from pickled melon 

3 salted eggs 

Seasoning 

1 tsp rice wine 

1 Tbsp light soy sauce 

1 tsp sugar

1. Line a loaf tin measuring 20 x 9 x 6 cm (73/4 x 3½ x 21 /4 in) with a sheet of baking paper. 

2. Place all the ingredients, except the salted eggs, and seasoning in a bowl and mix evenly. 

3. Pour the mixture into the loaf tin and use a spoon to compact it and flatten the top of the mixture. 4. Pour the egg whites from the salted eggs over the top of the mixture, then gently press the egg yolks into the mixture. 

5. Steam over medium heat for 20–30 minutes until the meat is well done. 

6. Unmould and serve immediately.