Steamed minced pork and egg is a dish that is regularly served on the dinner table at my home. My two grandmas’ favourite dish. Regrettably, we didn’t get the ingredients both of them would add in here. My KL grandma would use 3 types of eggs: one century egg, one salted egg, and either a chicken or a duck egg. Her minced pork is really chopped until it resembles a paste. I crave this steamed minced pork and egg. Unfortunately, I can’t find century eggs and salted eggs near me.

In Malaysia, Penang, every household has its own method. Some lavishly plate up and some plain. In Malaysia, KL, their methods are different from Penang. Thus, some households like to precook minced pork before steaming it with the egg, while some households prefer more egg than minced pork and vice versa. My mom’s mother from Taiping prefers minced pork with tiny balls of pork visibly, with some fat; sometimes she adds minced chicken and uses chicken or duck eggs only. Her minced pork is similar to Penang household minced pork and 3 types of eggs. Although her eggs are either chicken or duck, we are lucky to have both different types.

As usual, I love to create my own method, using chicken eggs only. In addition to it, I marinate my minced pork. Here’s my recreation from both grandma and mom. It’s a trial and error method. I am glad to have my own steamed minced pork egg with garlic oil and dried seaweeds. Eat it with rice and a side vegetable dish. My steamed minced pork is comforting, flavourful, and garlicky delicious!!!

Ingredients

180 g minced pork
3 eggs
1/4 c warm water, plus more if needed
1 Tbs Shaoxing wine, or rice cooking wine
1 Tbs water
1 1/2 Tsp soy sauce
1 Tsp garlic powder
1/2 Tsp ginger powder
1/2 Tsp sugar
white pepper
a pinch Chinese five spice powder (OPT)
salt

Garnish

fresh garlic minced
olive oil
sea weeds, cut into strips

Method

Place minced pork in a shallow bowl. Marinade minced pork with soy sauce, Shaoxing wine, 1 Tbs water, garlic powder, ginger powder, white pepper powder, Chinese five spice, salt, and sugar. Stir until minced pork has absorbed most liquid. Marinate for about 10-15 minutes. Grease 1 Tsp oil all around the bottom and sides of a steaming bowl to prevent minced pork and egg from sticking. Set aside.

When marinated time up, transfer marinated minced pork to the prepared grease steaming bowl. Then beat eggs with 1/4 water warm water and 1/4 Tsp salt until smooth. Try not to incorporate too much air in it. Pour egg mixture into steaming bowl with marinated minced pork through a sift and then loosen and evenly distribute minced pork a bit.

Fill a saucepan with enough water, and insert a steamer basket/rack into the saucepan. Then bring it to a boil on medium heat. Once the water in saucepan has come to a boil, cover the plate with cling wrap. Then place steaming bowl with marinated pork and egg in on top of rack; make sure to have enough water so that it will not be dry up and leave you with a dry saucepan. Reduce the heat to medium low and cover pot with lid. Steam for 25-30 minutes or until the egg and minced pork is set.

Once it’s done cooking, remove saucepan from hob and let it cool for 5 minutes before taking the bowl out. Remove cling wrap. There are still some water from cling wrap will drip into the minced pork. It’s ok you can dap off the tiny bit of water. Drizzle with a bit of oil around, scatter 1 Tsp fresh minced garlic soaked in oil and scatter some strips seaweeds. Serve with warm rice and a side vegetables dish. Enjoy!!!!

Note: You will know it’s done when the egg has firmed up and doesn’t jiggle too much. If it’s very jiggly and still watery, steam for another 1-2minutes on medium heat, then turn off the heat and let it firm when it’s cooled down. Don’t overcook.

To check whether it’s cooked through, poke a hole with a chopstick and see if there’s any liquid coming out, if not, then the dish is ready. Use a wide shallow bowl so it’s easier to cook through. Feel free to use other steaming methods (ex. bamboo steamer, electric food steamer) of your preference, the cooking time may be a bit different depending on the steaming method, check every 2-3 minutes after cooking for 15 minutes.

My friend told me: I can brown the minced pork too. Here’s her method: Heat a wok over high heat until it starts to smoke. Add 1 Tbs oil. Brown the marinated minced pork over high heat until any liquid has cooked off and the bits of minced pork are crispy. Avoid stirring too much in order to give the meat a chance to brown and crisp. She places half in with egg. The other half place on top of the steamed minced pork and egg. You can serve it with 1 Tsp soy sauce, 1/2 Tsp sesame oil and 2 Tsp finely sliced spring onion.

https://helenscchin.com/2025/03/01/steamed-minced-pork-egg-with-garlic-oil-and-dried-seaweeds/

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