Mince the pork. Mix in the flour, the egg whites and sesame oil and blend well. Spread the mixture in a shallow heat-proof dish and pour the egg yolks whole on top of the meat.
Place the dish in a steamer and steam over high heat for 8 to 10 minutes, or until the pork is cooked. Pour the clear stock over the pork, sprinkle with the soy sauce, and serve.
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Ingredients:
150g minced pork or pork, thinly sliced
3 eggs
400ml chicken stock
2 salted duck eggs
1/2 onion or some shallots
2 cloves of garlic
light soy sauce
sugar
Chinese wine
sesame oil
Spring onions
Directions:
Prepare necessary equipment for steaming.
Ideally a large wok with a steamer attachment.
Get the steam going over a high heat.
Marinate your pork with a bit of soy sauce, Chinese wine and sesame oil.
Finely dice up your onion and garlic and stir-fry it with the minced pork.
Add a pinch of sugar to taste. You should decide how much you want to add. The pork should be savoury with a subtle sweetness.
Spread the pork mixture into a heatproof bowl.
Wash your salted duck eggs, and crack them open.
You only want to keep the semi-hard yolks.
Nestle these in the pork mixture, either whole or broken up in bits. Try and make them quite chunky, or else you can't taste them when you eat.
Beat the eggs with a pair of chopsticks.
Combine it with the stock.
Add a pinch of salt to taste.
When the mixture is well blended, strain it into the bowl with the pork and duck egg yolks.
Steam the bowl over high heat for 5-10 minutes, then reduce to a low-medium flame/heat and steam for an additional 15-20 minutes.
The custard should be wobbly and set, but not hard.
Sprinkle some soy sauce and sesame oil over the finished custard as well as some chopped spring onions.
Eat it with rice.
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