Steamed Pork Custard

    I use the name ‘Steamed Pork Custard’ as I think it best describes the dish as it is made of pork and steamed in egg. Ordinarily, I would refer this this as steamed pork with egg’. It is a bit of a mouthful. This dish is savoury. Steamed pork with egg is a favourite dish with all Chinese in Malaysia. It is a very simple and dish to make as it has only 2 main ingredients. Kids love them and it is very nutritious.


    Leicestershire, England, UK
    2 people made this


    • 300g Pork – coarsely minced with a bit of fat
    • 3 large eggs
    • 200ml water
    • 1 tsp salt
    • I/4 tsp white pepper powder
    • Garnish
    • 1 Chopped Spring Onions
    • Garlic oil and crisps
    • White pepper powder Light soy sauce
    • Equipment
    • A steamer 1 22cm ( or so) diameter x 4cm height ( at least) oven proof dish or baking tin for steaming


    1. Prepare the steamer by adding water to the lower tray/pot and bring it to the boil.
    2. Meanwhile, break the eggs in a bowl or a jug and beat it with a fork. Add in all the ingredients and mix thoroughly until all the pork and eggs are well mixed and there are no lumps Pour the mixture into the baking tin.
    3. Carefully place the mixture in the steamer and steam for about 20 to 25 minutes over high heat.
    4. Check that the mixture is thoroughly cooked by using a spoon and dig and lift a bit of the custard. If the juice runs clear, it is cooked. If the juice is still opaque, steam for a few more minutes until the juice is clear.
    5. Switch off the steamer and remove the custard. Garnish with the chopped spring onions, a few teaspoons of the garlic oil and crisps and a few shakes of pepper powder. Swirl over some light soy sauce.


    You can make this really healthy by using very lean pork mince. If you prefer you can use chicken or turkey mince, but the mince must be really fresh. It will be gluten free if you use gluten free soy sauce.

    See it on my blog

    For a more complete recipe, visit my food blog.

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