Steamed Minced Pork With Preserved Olive Vegetable

Silky smooth steamed egg infused with the sweet juices of minced pork and the salty crunch of preserved olive vegetables. Then for that spoonful of rich subtle saltiness, top off with bright yellow lumps of salted egg yolk. Using only a handful of ingredients and minimal preparation time, whip up this fuss free steamed dish in just half an hour!
Time to ignite your inner home cook for this recipe is so straightforward even beginners can easily recreate this dish to perfection. Often sold in Chinese grocery stores, preserved olive vegetables has that unique pickled salty, sour punch which mellows down during cooking. Together with a few drops of Shaoxing wine, it enhances the juices in the pork, unifying its sweet flavors into a more complex sweet and sour taste. Just add the steamed minced meat before combining it into the egg mixture to steam, then end off the last steaming process with salted egg yolk on top.
Commonly found at economic rice stall, this humble combination of steamed ingredients is ideal for busy days when you are craving for a simple home cooked meal. Best served warm, have it with rice or congee and other side dishes – it’s the ultimate wholesome meal to end off the day with.
#themeatmensg #simple #delicious

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Adjust Servings
200g minced meat
2tbsp preserved olive vegetable
1salted egg yolk
3 eggs
250ml water
1tsp light soya sauce
1stalk spring onion (chopped)
Meat marinade:
¼tsp pepper
1tsp Shaoxing wine
½tsp cornflour



Choose mince meat with at least 30% fat.
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Marinate 200g minced meat with 2 tbsp preserved olive vegetables, ¼ tsp pepper, 1 tsp Shaoxing wine and ½ tsp cornflour in a steaming plate for 15 minutes.
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Cut salted egg yolk into eight.
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In a mixing bowl, whisk 3 eggs, 250ml water and 1 tsp light soya sauce.
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Add the marinated minced meat into the egg mixture.
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Stir to combine.
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Steam on high heat for 5 minutes.
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Uncover the steamer and arrange salted egg yolk on top of the minced meat.
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Lower heat and steam for a further 8 minutes, or until it's cooked.
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Garnish with chopped spring onions.
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