Skillet Cantonese Egg Custard with Minced Pork
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Skillet Cantonese Egg Custard with Minced Pork sits in the Pork section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 small shallot, minced
- ½ pound ground pork, or a reliable protein
- 3-4 asparagus stalks, thinly sliced
- 3 fresh shiitake mushrooms, thinly sliced
- Freshly ground black pepper
- 3 large eggs
- ¾ cup water
- 2 tablespoons chopped cilantro
- 2 green onion stalks, thinly sliced
- ½ teaspoon toasted sesame oil
Method
Grab and prep your ingredients.
Warm the ghee in a wide skillet over medium a hot burner. Tip in the shallots and the pork to the pan, breaking up the meat with a spatula.
Cook the filling until the shallots are softened and the pork is no longer pink.
Turn in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.
Salt the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.
Next, spoon the meat and veggies into a shallow, heat-proof dish.
While the filling cools slightly, prep your steamer set-up. Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Raise the water to a boil in the covered pot over a hot burner.
As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.) Add 1 teaspoon of fish sauce and whisk to combine.
Tip the egg mixture over the meat and veggie filling.
Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard gently bubble.
Carefully place your egg custard on the steamer rack in the pot, and cover the dish with another heat-proof glass plate, turned upside-down.
Replace the lid on the pot and steam for 15-20 minutes or until the custard is fully set. The custard’s ready when it is still slightly jiggly and a knife inserted in the center comes out clean.
Spoon on some toasted sesame oil, and finish the savory egg custard with chopped fresh cilantro and green onions.
