Inspired by the article in SF Chronicle, I made this homestyle Chinese/Taiwanese dish for the first time. Even though I've cooked my way through Julia Childs, Zuni cookbook, etc. I'm not really familar with Chinese cooking techniques despite growing up eating Chinese most nights.
I took the recipe and modified it a bit as thought the original would be too salty. It was so fast and so easy!!! I was ready to eat in 15 minutes. And delicious and comforting too. I'm excited to try other homestyle Chinese recipes now too.
1 pound ground pork, not too lean
1 teaspoon low sodium soy sauce
1 tablespoon Shaoxing rice wine
1/2 teaspoon sugar
1/2 teaspoon grated fresh ginger
1 garlic clove, minced
2 cooked salted duck eggs
Minced green onions, for garnish
Mix pork with soy sauce, wine, sugar, ginger and garlic. Spread out in a patty over an 8-inch plate, soup bowl or pie plate. You need something with a rim that will catch the juices. Scoop out yolks of duck eggs and partially bury them in pork patty. You may discard solid whites, or chop them into small pieces and sprinkle them over the meat.
Bring 3 inches of water to a boil in a large wok or Dutch oven with a rack set above the water. Place dish with pork on rack, cover and steam over medium heat for about 15 minutes, until pork is cooked.