Steamed Ground Pork with Salted Duck Eggs

Taiwanese steamed pork usually involves blending ground pork, soy sauce, a pinch of sugar, fermented black beans (optional), scallion, and egg white for a binder. Inspired by a dish which my aunt's husband (a Laotian refugee who grew up in Macao) made years ago, I've added salted duck eggs, making this dish more Cantonese than Taiwanese in character.

Ingredients:
2 lbs. ground pork
2 tbsp. cornstarch
3 tbsp. soy sauce
1 tbsp. Shaohsing wine
2 tsp. vegetable oil
2 tsp. sesame oil

1 tbsp. water
1 1/2 tsp. sugar

2 tbsp. finely chopped scallions (2-3 scallions)
3 salted duck eggs, peeled, with whites separated from yolks (cut each yolk into 4 pcs.)

1. In a bowl, combine pork cornstarch, soy sauce, Shaohsing wine, vegetable oil, sesame oil, sugar, minced scallions, 1 tbsp. water and the chopped whites of 1-2 of the salted duck eggs (do not use all 3 of the egg whites, or the pork mixture will be too salty). Mix well, preferably by hand, to combine.

2. Pat the pork mixture down into a shallow, 9-inch heatproof pie plate. Press the egg yolk wedges on top of the pork, spaced evenly. 

3. Place pork plate into steamer and bring to a boil. Steam for 20-30 minutes, then turn off heat and let stand 20 minutes, covered. 

4. Serve with white rice. 

Seasonings for the ground pork, clockwise from bottom up: 

Sesame oil, sugar, soy, Shaohsing wine, vegetable oil, cornstarch.

Soy sauce, sesame oil, & Shaohsing wine

Salted duck eggs usually come in a carton of six. 

Salted duck eggs in their individual packaging.

Separate the whites from the yolk.

Cut each yolk into wedges. 

Add seasonings & up to two of the chopped egg whites to the ground pork; mix well.

Press egg yolks into top of pork mixture.

Cover and steam over medium-high heat about 20-30 minutes.

Done. Great served with white rice.