Ground Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng) Recipe - Allrecipes.com
Ground Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng) Recipe
  • READY IN 1 hr

Ground Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
  2. In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
  3. Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
  4. Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2006

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.

 
Most Helpful Critical Review
May 06, 2007

It was ok. This didn't go well with broccoli...

 

13 Ratings

Sep 21, 2006

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.

 
Sep 10, 2010

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.

 
Jul 01, 2006

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.

 
Dec 13, 2006

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!

 
Mar 09, 2007

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!!

 
Oct 14, 2007

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.

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 318 mg
  • 106%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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