Steamed Minced Pork Meatloaf (蒸肉餠 – Jing Yuk Bang)
- 1lb mui tau pork (boon fay sau ‘half fat lean’) (OR lean pork and get butcher to mince it)
- 2 pieces Chinese mushroom, soaked (5-6hrs or overnight) and minced
- 1 piece dried octopus (body), soaked 10min
- 2 pieces water chestnut (ma tai), peeled and minced (OR ‘sa gort’) – use fresh water chestnuts, peel them, and freeze leftovers
- 1 salted egg yoke, diced (separate the egg whites for another dish e.g. jeet gwa soup OR jeet gwa fun see ha mai)
- 2 thin slices ginger, cut into strips
- soy sauce, sugar, corn starch
- With a fish knife, cut off fat from pork (may have to cut between the muscles to get to the fatty part)
- Cut pork into chunks and feed into meat mincer machine
- Spread the minced meat over a shallow glass dish
- Add: mushrooms, octopus, and water chestnut
- Add: 3 round squirts of ‘san chau’ (light colour soy sauce) and 1 round squirt of ‘lo chau’ (dark soy sauce), sprinkles of sugar, white pepper. Mix. Add 3 tsp corn starch. Mix. Add a little oil (~1 tbsp). Mix.
- Separate salted egg yolk from egg white (into a bowl), chop the yolk into pieces in your hand, and spread it around evenly on top of meat. Spread strips of ginger evenly as well.
- Pour 2-3 inches of water into wok, and place stand in the middle. Boil the water.
- Once water is boiling, put the dish in and lower the heat to level 4 (low-medium). Cover and steam for 20min.
*Tip: Test for doneness by poking the middle with a chopstick. It’s ready when juice coming out is clear with no blood or pink.