Some months ago, I posted a recipe for Mince Pork Steamed Eggs on my old blog and sooooo many people came by to have a look! I didn’t know that many people were interested in how to get the smooth silky top on the eggs. Well, glad to be at service, you eggy people.
This recipe however bears scant resemblance to that one because it doesn’t contain any eggs whatsoever. This is just pure pork mince with seasonings. No tips, no tricks, no cracked tops. There are about over 300k hits when you Google these 3 words. Almost every recipe on the front page itself is different.
Which is why mine is also different. Because I’m different. And my pantry contains different things. Fine, I’ll come clean. I just used whatever I had in the cabinet to make this. It’s kinda like a Chinese steamed version of a burger. Only different. (How many more times will I say the word “different”?!) And not as pretty. This is NOT a pretty dish, guys.
Grated ginger helps to cut through the meatiness and adds a bit of heat. I love how well ginger goes with pork really! And I feel like chopping or mincing isn’t as great because we want the ginger really mushed into a paste and my handy dandy grater is perfect. If you don’t have one, get it already!
Now, I decided to use both salted fish and anchovy paste because I feel like both give off a different (there I did it again!) kind of savouriness. Even they are both fish and salted, the fragrance and texture is not the same. I like the extra smoky back flavour anchovy paste gives. But of course, it’s optional if you can’t get it. It may seem like there’s quite a bit of salt in this and this is deliberate. This dish is meant to be eaten with rice and hence needs the salt.
Nonetheless, once you’ve has a slice of the meat and some gravy over rice, I doubt you’d be thinking of how it looks anymore.
Do you happen to like a particular food that is less than photogenic but feels good in the tummy?
“Thine eyes shall see the King in His beauty: they shall behold the land that is very far off.” (Isaiah 33:17)
- 400gm (appx 14 oz) Minced Pork
- 1 tbsp grated Ginger
- 1 small Red Onion, finely chopped
- ½ tsp Anchovy Paste
- 1 inch piece Salted Fish, sliced thinly
- 1 tbsp Kecap Manis
- 1 stalk Spring Onion, chopped
- Bring a steamer to boil.
- Meanwhile mix everything into a heat safe bowl (I used Pyrex).
- Pat down and smooth out.
- Once steamer is boiling, place bowl on the steaming rack.
- Steam for 15 minutes or until juices run clear when poked in the thickest part with a chopstick.
- Garnish with chopped spring onions & serve with rice!