Recipe: Steamed Pork with Salted Eggs

• 25th October 2012
• 0

You know that one dish that reminds you of your childhood every single time?

That at the sight, smell or even a mere mention brings you back to a time where things were simpler and happiness came effortlessly with every mealtime.

For me, it has always been and always will be Mee Hoon Kueh and also this dish common to most Chinese Hakka families.

 
The ingredients are simple. Even considered too cheap to be served in restaurants.

You only need regular eggs, a salted egg and ground pork. And the beauty of it is that you can add as many eggs as you want, you can omit the salted egg if you want to dishonor Chinese tradition and your ancestors do not like its acquired taste.

 
You can buy minced pork from the market or you can mince it yourself. My grandmother used to mince her own pork and when done by hand, the texture of the final dish is superior to machine-ground pork.

But you can always buy it pre-minced and give it a couple of thwacks with a giant clever.

This is very therapeutic after being stuck in traffic for hours give you a better mouth feel at the end

The dish isn’t pretty or very photogenic – I’ll give you that. If you think it looks ugly now, you should see it after its steamed – pockmarked (pun intended) with craters and indentations.

But this dish  was never meant to be pretty or look good on camera. It was meant to be quick, cheap and homely to feed ravenous grandkids.