Steam Pork With Salted Egg Recipe: Cantonese-Style Rich and Silky Delight

This Cantonese classic transforms simple ingredients into a silky, umami-rich dish that’s surprisingly easy to master.

Steaming the pork with salted egg yolks creates a luxuriously smooth texture and deeply savory flavor that melts in your mouth. The key is proper preparation and timing.

Ingredients for Steam Pork with Salted Egg

Rich umami flavors come from just a handful of well-chosen Cantonese ingredients ready for steaming perfection.

The pork shoulder is non-negotiable—look for well-marbled cuts at Asian markets or the better butcher counters at Whole Foods. Salted duck eggs are usually sold in Asian grocery stores (check the canned goods aisle). Soak the yolks in warm water for 10-15 minutes to remove excess salt before using. The fat cap on the pork renders down during steaming, creating that signature silky mouthfeel.

No Shaoxing wine? Dry sherry works in a pinch. Oyster sauce can be swapped for vegetarian oyster sauce if needed. The cornstarch creates a velvety texture—don’t skip this step. For the rice, jasmine is traditional, but any long-grain works (just rinse it well). If your salted eggs are extremely salty, reduce the soaking time to 8 minutes.

Prep everything before steaming—this dish comes together fast. Leftovers keep 3-4 days in the fridge, though the pork is best fresh. Reheat gently in a steamer or microwave with a damp paper towel to maintain moisture. The yolks will firm up when cold but soften again when warmed.

Step-by-Step Instructions for Steam Pork With Salted Egg

Master the velveting technique and achieve melt-in-your-mouth texture with this Cantonese classic.

Step 1: Velvet the Pork Shoulder

Cut the 1.5 lb Pork Shoulder into 1-inch cubes with the fat cap intact. In a bowl, combine the pork with 2 tbsp Light Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Shaoxing Wine, 1 tsp Granulated Sugar, 3 cloves minced Garlic Cloves, 1 tbsp grated Fresh Ginger, and 0.5 tsp White Pepper.

Sprinkle 1 tbsp Cornstarch over the mixture and stir gently until the pork is evenly coated. The cornstarch creates a protective layer that locks in moisture during steaming. Let it marinate for 15-20 minutes at room temperature while you prepare the remaining ingredients.

Step 2: Prepare the Salted Duck Egg Yolks

Drain the 4 whole Salted Duck Egg Yolks from their soaking liquid and rinse briefly under cold water to remove excess salt. Pat them dry with a paper towel. The pre-soaking step is crucial—it reduces the saltiness while preserving the rich, creamy texture that defines this dish.

Gently place the yolks in a heatproof dish that will fit inside your steamer. I use a shallow ceramic dish for even heat distribution. The yolks should sit in a single layer without touching each other, ensuring they cook uniformly and maintain their shape.

Step 3: Arrange and Steam

Lightly grease a steaming dish with 1 tbsp Neutral Oil. Arrange the marinated pork in a single layer around the salted duck egg yolks, leaving space between each piece for even cooking. The pork should surround the yolks but not cover them completely.

Place the dish in a steamer with 2-3 inches of boiling water. Cover and steam over high heat for 25-30 minutes. Check at the 25-minute mark—the pork should be tender and slightly springy, and the yolks should have a firm but still custard-like consistency.

Step 4: Finish and Garnish

Carefully remove the dish from the steamer. The pork should have a velvety texture and a glossy sheen from the marinade. Drizzle 0.5 tsp Sesame Oil evenly over the pork and yolks, which adds a nutty aroma that complements the rich flavors.

Garnish with 3 whole julienned Green Onions scattered across the dish. The green onions add a fresh, crisp contrast to the rich, silky pork and yolks. Serve immediately with 1.5 cups Jasmine Rice to soak up the savory juices.

Essential Equipment for This Dish

Steamer Setup

Invest in a bamboo steamer—it’s the gold standard for even heat distribution and that authentic Cantonese texture. I use a 12-inch two-tiered model from Eleen that fits perfectly over my 8-quart stockpot. Bamboo breathes better than metal, preventing soggy results. 💡

Heatproof Dishes

Use shallow ceramic or glass dishes that fit inside your steamer. I love my 9-inch round Pyrex because it’s heatproof and easy to clean. Avoid deep dishes—they trap too much condensation, diluting the flavors.

Thermometer

A digital instant-read thermometer ensures perfect doneness. I check the pork reaches 160°F internal temperature and the yolks hit 150°F for that custardy consistency. The ThermoWorks Thermapen is my go-to for accuracy.

Prep Tools

A sharp chef’s knife is essential for clean 1-inch pork cubes. I use an 8-inch Wüsthof—it glides through the meat without crushing. For ginger and garlic, a microplane grater gives the finest texture for the marinade. 🌟

Serving Essentials

Keep a small fine-mesh strainer handy for rinsing the soaked yolks. A pastry brush helps distribute the sesame oil evenly at the end. I also use kitchen shears to snip the green onions into perfect julienne strips.

Backup Plan

If you lack a steamer, a metal colander over a pot works in a pinch. Just ensure it’s stable and the water doesn’t touch the dish. A silicone steamer liner prevents sticking and makes cleanup effortless.

Frequently Asked Questions