Steamed Pork & Salted Eggs

This is considered a home dish so you won't find it in restaurants. It is the perfect dish if you've just come from the dentist or entertaining anyone over 75. Or in my case, when I'm too lazy or have run out of recipes, the maid can easily do this. Richard of Sibu, another egg dish for you!


Steamed Pork & Salted Egg (uncooked)

300g lean pork shoulder, chopped fine
3 salted eggs (use 3 yolks & 2 whites)
2 chicken eggs
1 T doong cai, half minced and half chopped coarsely
3/4 T light soy sauce
white pepper
1/2 T cornflour
1/3 cup water

1. Put everything except the coarsely chopped doong cai in a metal dish, cut the salted yolks into half or quarters and mix well. Level the meat patty and sprinkle the coarsely-chopped doong cai on top.

2. Steam at high heat for 20 minutes. Goes well with rice or plain congee.

Note: Doong cai is a preserved veg. Omit it if you can't find it but it does give a better flavor to the dish. Don't use all the salted egg whites because it'll be too salty. Use 1 salted egg white if the salted egg is encased in the black ash, use 2 salted whites if its fresh salted egg because those aren't as salty.