Steamed pork and egg “meatloaf’’

Ingredients

• 350 g pork belly (skin-off), thinly sliced
• 80 g banana eschallot, finely chopped
• 40 g spring onions, thinly sliced
• 8 g finely chopped garlic cloves
• 6 free-range eggs
• 30 ml fish sauce
• 15 g chicken powder
• Salt and sugar
• Cooked rice, pickled mustard greens, pickled eggplant and shrimp (see Note), sliced spring onion, fried shallots, coriander sprigs, to serve

Resting time: 10 minutes

Instructions

1. Set up a steaming station with either a large wok or saucepan filled with water with a bamboo steamer set on top, ready to steam. Bring the water to a gentle boil.
2. Use a heavy knife or cleaver to hand-chop the pork belly to a very coarse mince texture. Transfer the minced pork to a large bowl with the eschallot, spring onion, garlic, eggs, fish sauce, chicken powder and a generous pinch of salt and sugar. Mix well to combine, then transfer to a shallow bowl that fits inside the bamboo steamer.
3. Steam the pork and egg meatloaf for 20 – 30 minutes, or until cooked. Remove from the steamer and allow to rest. Serve the meatloaf with rice, pickled mustard greens, pickled eggplant and shrimp, spring onion, fried shallots and coriander sprigs.

Note

• Khanh used store-bought pickled eggplant and shrimp by Ca Phao Tom Chua for this recipe. This recipe produces the best results when hand-chopping mince rather than using pre-minced meat – which is too fine in texture for this technique.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.