A Steamed Pork Patty with Salted Duck Eggs—hom dan jeng yook baeng—is classic Cantonese comfort food. My mom used to make it whenever she made a homemade batch of salted duck eggs, or if she could find uncooked ones at the market.
Needless to say, growing up in rural upstate NY, it wasn’t easy to find freshly salted duck eggs. If my mom announced she was making this hom dan jeng yook baeng for dinner, my sisters and I really looked forward to it!
Note: The video picks up after we've separated the fresh duck egg whites and yolks and added the egg whites to the pork!
Find the full recipe here:
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Here are our other steamed pork patty recipes on the blog!
With preserved vegetables:
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With Cantonese salted fish:
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And you can find a steamed pork patty with mei cai (moi choy) in our new cookbook, The Woks of Life: Recipe to Know and Love from a Chinese American Family!
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Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin
❤️👨👩👧👧
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For all of your questions on Chinese ingredients:
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For more tips on Chinese cooking methods:
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For The Woks of Life's complete wok guide:
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Music and sound effects through Epidemic Sound:
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