Minced Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng)

    1 hour

    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.

    14 people made this

    Serves: 4 

    • 1 salted (hard-boiled) duck egg, shelled
    • 675g minced pork
    • 1 egg
    • 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

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    very good!! I can't believe I found a recipe for this. My mother's recipe was "a dash of this, a dash of that". I never figured it out. This tastes almost as good as mom's was. Only thing different was I used 2 salted eggs (my mom's homemade) and stirred it raw into the pork, instead of hard boiling first. I'll be making this again.  -  22 Aug 2006  (Review from Allrecipes US | Canada)


    Nice, clear instructions. I agree with the other person, definately use 2 eggs, and just use them raw. I soaked and finely chopped some 4-5 chinese dried mushrooms to add to the mix and they were great - gave it a bit more "crunch". I think a small amount of black fungus could also do the trick - just soak them in cold water for a few minutes then finely chop and add to the mix.  -  21 Sep 2006  (Review from Allrecipes US | Canada)


    Note that there are two kinds of salted eggs available for sale. Some are already boiled, so follow these directions. If you can find the ones that are not already cooked, go ahead and mix the white part with a regular egg. Save the yolk. Make a depression in the center of the meat after you place it in the bowl to be steamed. Place the salted egg yolk in the depression you made. Steam as directed. Enjoy.  -  08 Sep 2010  (Review from Allrecipes US | Canada)