Savory Sunrise Pork Patty

Welcome to one of my all-time favorite comfort food recipes! If you’re looking for a dish that is bursting with savory, umami flavor but is incredibly simple and quick to make, you’ve found it. This steamed pork patty is a true gem, ready in about 30 minutes from start to finish, making it perfect for a busy weeknight. The magic of this dish lies in its cooking method—steaming. It’s a gentle technique that locks in all the moisture and flavor, resulting in a patty that is unbelievably tender and juicy. The combination of earthy mushrooms, crunchy carrots, and a special savory ingredient creates a symphony of textures and tastes. It’s a wonderfully easy recipe that delivers a deeply satisfying meal with minimal fuss, and it’s guaranteed to have you reaching for a second bowl of rice.

Here’s everything you’ll need to create this delicious dish. Many of these ingredients are pantry staples, but I’ve included some easy-to-find substitutions for the more specialized items.

For the Patty:

• 350g (about 0.75 lb) Ground Pork: For the juiciest result, I recommend a blend with a little fat, like 80/20.
• 10 Dried Shiitake Mushrooms: These provide a deep, earthy umami flavor that is essential to the dish. You can find them in most supermarkets or Asian grocery stores.
• 1 small handful of Dried Wood Ear Mushrooms: Also known as black fungus, these have a wonderful, slightly crunchy texture but not much flavor. If you can’t find them, you can substitute with finely chopped fresh cremini mushrooms or simply omit them.
• 1/2 Small Carrot
• 2 tablespoons Dong Cai (Preserved Tianjin Vegetable): This is the secret ingredient! It’s a type of pickled leafy green that adds an intense salty and savory depth. You can find it in vacuum-sealed packs or jars at Asian markets. If unavailable, you can substitute with finely minced kimchi, preserved mustard greens (zha cai), or even a tablespoon of finely chopped capers for a similar salty kick.
• 2 Large Eggs

For the Seasoning:

• 1 tablespoon Cornstarch
• 2 tablespoons Light Soy Sauce: Or use all-purpose soy sauce.
• A dash of White Pepper: This adds a gentle, aromatic heat. Black pepper works in a pinch.
• A few drops of Toasted Sesame Oil: For that wonderful nutty aroma.

Here’s how to bring it all together. The process is straightforward and fun!

1. Start by preparing your ingredients. Finely mince the ground pork if it isn’t already.
2. Place the dried shiitake and wood ear mushrooms in separate bowls and cover them with warm water. Let them soak for about 15-20 minutes, or until they are soft and fully rehydrated. Squeeze out any excess water, remove the tough stems from the shiitake, and finely chop both the shiitake and wood ear mushrooms. You can also use a food processor to make this step quicker.
3. Peel and finely chop the carrot.
4. In a large mixing bowl, combine the minced pork, chopped shiitake mushrooms, wood ear mushrooms, and carrot.
5. Now, let’s add the flavor. Spoon in the preserved vegetable (Dong Cai). If the pieces are large, give them a quick chop first. Add the minced pork to the bowl with the other chopped ingredients if you haven’t already. Sprinkle in the cornstarch, pour in the light soy sauce, drizzle with a little toasted sesame oil, and finish with a dash of white pepper.
6. Using your hands or a spoon, mix everything together until just combined. Don’t overwork the mixture. For the best texture, cover the bowl and place it in the refrigerator to chill for 20 minutes. This helps the flavors meld and the patty to firm up.
7. Take the mixture out of the fridge and spread it evenly into a shallow, heatproof dish or pie plate.
8. Using the back of a spoon, create two small indentations or “wells” in the surface of the meat patty. Carefully crack an egg into each well.
9. Set up your steamer. Place the dish inside, cover, and steam over medium-high heat. Once the water is boiling, turn the heat down to medium and steam for 25 minutes. The pork should be firm and cooked through, the egg whites set, and the yolks still a little jammy.

The moment you lift the lid off the steamer, you’ll be hit with the most incredible, savory aroma. The pork patty itself is exquisitely tender, and the juices that pool in the dish are pure liquid gold. I love serving this dish hot, straight from the steamer. The best way to enjoy it is to spoon a generous portion of the patty and a piece of the egg over a fresh bowl of steamed white rice, making sure to drizzle some of those flavorful juices on top. The creamy egg yolk mixes with the savory pork and rich sauce, creating a truly unforgettable bite. This recipe is more than just a meal; it’s a comforting hug in a bowl. I really hope you give it a try—it’s bound to become a new family favorite. Let me know how you like it in the comments below