Steamed Pork Pancake with salted egg 咸蛋蒸肉饼

Steamed Pork Pancake with salted egg 咸蛋蒸肉饼

Steamed Pork Pancake 蒸肉饼 is a popular canton food, from restaurant to grandmas’ home. On top of pork, we have various versions of side ingredients. This home made recipe we use salted egg. Cantonese love the egg york after steaming. In other versions, preserved vegetables, dried shrimps, mushroom, squids etc may be used. They all taste good. In traditional dish, we mince the pork by ourselves to ensure the smooth texture of the pancake. However, the ready packed minced pork from supermarket is also good enough. Remember pick the pork with some fat (e.g. pork belly) which makes the pancake soft and juicy. This is a prefect steamed food recipe at home.

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Steamed Pork Pancake with Salted Egg 咸蛋蒸肉饼 - Canton Dish
Serves 2
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
657 calories
3 g
414 g
35 g
76 g
12 g
310 g
398 g
1 g
0 g
20 g
Nutrition Facts
Serving Size
310g
Servings
2
Amount Per Serving
Calories 657
Calories from Fat 319
% Daily Value *
Total Fat 35g
54%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 414mg
138%
Sodium 398mg
17%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 1g
Protein 76g
Vitamin A
6%
Vitamin C
1%
Calcium
6%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g pork shoulder, 200g pork belly
  2. 1 salted egg, separate the egg white and egg york
  3. 1 teaspoon of Chinese cooking wine
  4. 1 teaspoon of sesame oil
  5. 1 teaspoon of soy sauce
  6. 1/2 teaspoon of sugar
  7. 1 teaspoon of cornstarch, mix well with 2 teaspoons of water
Instructions
  1. 1. Take out the skin of the pork belly
  2. 2. Slice the pork shoulder and pork belly. Then cut them into strips. Then cut them into cubes. Separate the meat and the fat.
  3. 3. Mince the meat and the fat using Chinese chopping. Keep chopping until the texture is smooth. The process takes about 15 minutes and need your muscle.
  4. 4. Transfer the minced pork into a mixing bowl. Marinate with Chinese cooking wine, sesame oil, soy sauce, sugar and cornstarch. Mix Well. Add the salted egg white and mix well.
  5. 5. Keep mixing the content well. From time to time, put up the meat and bash it back to the mixing bowl. Until the whole content is sticky.
  6. 6. Transfer the whole content into the steam plate. Add the egg york on top. Steam in medium heat for about 15 minutes.
  7. That's done and enjoy!
Notes
  1. 1. Do not use lean pork as the pancake would be dry and hard. Choose the pork with some fat. Pork shoulder and pork belly are ideal choices.
  2. 2. You may use the ready-packed minced pork. Just that hand-minced pork has better texture than the machine-minced (food processor) pork which the fibre in the meat is destroyed.
  3. 3. You may replace salted egg with other ingredients like mushroom, persevered veggies , salted fish etc.
  4. 4. Do not press the meat against the plate when transferring the content on the plate as it will make the texture hard.
beta
calories
657
fat
35g
protein
76g
carbs
3g
more
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1. Take out the skin of the pork belly
2. Slice the pork shoulder and pork belly. Then cut them into strips. Then cut them into cubes. Separate the meat and the fat.
3. Mince the meat and the fat using Chinese chopping. Keep chopping until the texture is smooth. The process takes about 15 minutes and need your muscle.


4. Transfer the minced pork into a mixing bowl. Marinate with Chinese cooking wine, sesame oil, soy sauce, sugar and cornstarch. Mix Well. Add the salted egg white and mix well.


5. Keep mixing the content well. From time to time, put up the meat and bash it back to the mixing bowl. Until the whole content is sticky.


6. Transfer the whole content into the steam plate. Add the egg york on top. Steam in medium heat for about 15 minutes.


That’s done and enjoy!