About this recipe:This is an authentic and traditional Cantonese home-style dish. It's a recipe mostly passed on within families, and it is rare to find this dish in any restaurants. Trust me though, it is VERY good. It's actually intentionally salty tasting, so it goes very well with white rice.
1 salted (hard-boiled) duck egg, shelled
675g minced pork
1 tablespoon soy sauce
1/2 teaspoon caster sugar
1/4 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon milk
1/2 broccoli, cut into florets
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Method Prep:30min › Cook:30min › Ready in:1hr
Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
In a medium heat-proof bowl, mix together the minced pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a bit at a time with a larger bite of meat, mixed with a mouthful of rice.
Salty eggs are also called a Haam Daan - you can find them at all Chinese shops.