Cantonese Egg Custard with Minced Pork

Step 1

Grab and prep your ingredients.

Step 2

Heat the ghee in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.

Step 3

Saute the filling until the shallots are softened and the pork is no longer pink.

Step 4

Toss in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.

Step 5

Season the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.

Step 6

Next, spoon the meat and veggies into a shallow, heat-proof dish.

Step 7

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. Bring the water to a boil in the covered pot over high heat.

Step 8

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.

Step 9

Pour the egg mixture over the meat and veggie filling.

Step 10

Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard simmer.

Step 11

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.

Step 12

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.

Step 13

Drizzle on some toasted sesame oil, and garnish the savory egg custard with chopped fresh cilantro and green onions.