Recipe by Mel
"This is an authentic familiar traditional Cantonese home-style dish. It's a recipe mostly passed on within families, and it is rare to find this dish in any Asian restaurant. Trust me though, it is VERY good. It's actually intentionally salty tasting, so it goes very well with white rice. Salty eggs are also called a Haam Daan- you can find them at all Asian supermarkets."
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salted (hard-cooked) duck egg, shelled
1 1/2 pounds
ground black pepper
broccoli, cut into florets
very good!! I can't believe I found a recipe for this. My mother's recipe was "a dash of this, a dash of that". I never figured it out. This tastes almost as good as mom's was. Only thing different was I used 2 salted eggs (my mom's homemade) and stirred it raw into the pork, instead of hard boiling first. I'll be making this again.
It was ok. This didn't go well with broccoli...
Nice, clear instructions. I agree with the other person, definately use 2 eggs, and just use them raw. I soaked and finely chopped some 4-5 chinese dried mushrooms to add to the mix and they were great - gave it a bit more "crunch". I think a small amount of black fungus could also do the trick - just soak them in cold water for a few minutes then finely chop and add to the mix.
Note that there are two kinds of salted eggs available for sale. Some are already boiled, so follow these directions. If you can find the ones that are not already cooked, go ahead and mix the white part with a regular egg. Save the yolk. Make a depression in the center of the meat after you place it in the bowl to be steamed. Place the salted egg yolk in the depression you made. Steam as directed. Enjoy.
Mashing a hard boiled egg finely is rather hard, so I think it is easier to just mix the raw white of the salted egg together with the rest of the ingredients, and then make a little well on top of the patty and put the salted yolk in and steam them together. Very simple to make, and very delicious too. Thank you for posting.
Great-tasting! The best-tasting way I have found to fix salted eggs yet. :) My Cantonese employer said this tastes just like her mom's recipe. Thank you for a great recipe!
Love this recipe! I used a non cooked salt egg and a regular egg to mix with the pork. Besides that I didn't change a thing. Next time I might add chestnuts since I've seen it before in this kind of recipe. Props to you for sharing!!
Quite tasty, with no changes to the recipe. My local market only carries salty eggs already hard-cooked, so the variations using uncooked salty eggs aren't feasable, but the cooked white chopped up nicely in a food processor. I used a largish stoneware cereal bowl to cook it in, because my usual cooking bowls would have been too deep and narrow for cooking well. Next time, I'll try an egg fu yung gravy on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 255
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