Steamed Pork Pattie (Chinese Meatloaf)
Active Time20 minutes
Ready In1 hour
- 1 lb ground pork
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce (substitute with splash of legal fish sauce if on GAPS/SCD)
- 1 tsp arrowroot starch (omit for GAPS/SCD)
- 1/2 tsp sucanat (omit for GAPS/SCD or substitute with honey)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 to 8 oz water chestnuts, peeled (for GAPS/SCD, substitute with 1 onion)
- 1 salted duck egg (or 1 large egg beaten with 1 tsp salt)
- 1 tbsp minced green onions
Crack salted duck egg and separate yolks from whites. (The yolk of some salted duck eggs are mixed in with the whites and non-distinguishable. In such cases, place entire cracked egg with whites.) Cut yolk up in several pieces and set aside.
Mix ground pork with salted duck egg whites (or beaten whole regular egg), wine vinegar, soy sauce, arrowroot starch, sucanat, salt, and pepper. Allow to rest for 10 minutes.
Mince water chestnuts (or onion) with a small chopper or food processor to small coarse bits. Add to meat mixture and mix well.
Press meat mixture into a glass or stainless steel bowl or dish. Place duck egg yolks on top and push into meat a bit.
Steam for about 40 minutes on medium/high heat or until the meat is done and brown throughout. Remove carefully from heat and sprinkle with minced green onions.
Last updated on 10-01-2012