Monday, November 24, 2014

Cantonese Egg Custard with Minced Pork

Friendsgiving (picture below) and my mom's 60th birthday were both a huge hit this weekend and in the midst of it all I got to see the new Hunger Games: Mockingjay part 1(you should definitely see it).  Luckily this week will be short and sweet due to my favorite holiday, Thanksgiving!  I didn't get enough down time this past weekend and I really need some me time/home time.  I made this recipe last Thursday for one of my best friends and we both enjoyed it very much, NomNom Paleo is an amazing cooking blog.  The one thing that caught me up was trying to find a heat safe dish to fit in the biggest pot I my custard actually had to lean as it cooked that is why it looks so uneven in the picture.  I served this with lemony asparagus.

Serves 4

The Ingredients

For the filling:
1 teaspoon bacon fat

1 small shallot, minced

½ pound ground pork (or your favorite protein)

3-4 asparagus stalks, thinly sliced

3 fresh cremini mushrooms, thinly sliced

1 teaspoon Red Boat fish sauce

2 teaspoons tamari

freshly ground black pepper

For the custard:
3 large eggs

¾ cup water

1 teaspoon Red Boat fish sauce

For the garnish:
2 tablespoons chopped cilantro

2 green onion stalks, thinly sliced

The Process

1.  Heat the bacon fat in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.  Saute the filling until the shallots are softened and the pork is no longer pink.

2.  Toss in the chopped asparagus and cremini mushrooms and stir-fry for about a minute or until the asparagus turns bright green.  Season the meat and veggies with fish sauce, tamari, and freshly ground pepper. Taste the filling and adjust the flavors if needed.

3.  Next, spoon the meat and veggies into a shallow, heat-proof dish.  While the filling cools slightly, prep your steamer set-up.  Fill a large stock pot with about two inches of water.  Pop a steamer into the stock pot and cover.

4.  Bring the water to a boil in the covered pot over high heat.  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.)  Pour the egg mixture over the meat and veggie filling.

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

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

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