Steamed Pork and Egg Meatloaf
A Vietnamese home-cooked comfort dish where seasoned ground pork and glass noodles are steamed into a tender loaf topped with a golden egg layer, served over steamed rice with a drizzle of fish sauce.
Ingredients
- 1.5 lbs ground pork
- 2 oz glass noodles (bean thread noodles), soaked 10 min, drained
- 1/4 cup dried wood ear mushrooms (or shiitake), soaked, drained
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tsp granulated sugar
- 1/2 tsp black pepper, freshly ground
- 4 large eggs (for pork mixture), lightly beaten
- 2 large eggs (for top layer), beaten
- 4 green onions, thinly sliced
- 2 tsp sesame oil
Instructions
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1
Soak 2 oz glass noodles (bean thread noodles) in hot water for 10 minutes until softened. Drain and cut into 1-inch lengths. Soak 1/4 cup dried wood ear mushrooms (or shiitake) in hot water for 10 minutes, drain, and finely chop.
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2
In a large bowl, combine 1.5 lbs ground pork, 2 oz glass noodles (bean thread noodles), 1/4 cup dried wood ear mushrooms (or shiitake), 2 minced shallots, 2 tbsp fish sauce, 1 tsp granulated sugar, 1/2 tsp freshly ground black pepper, 2 tsp sesame oil, and 4 lightly beaten large eggs (for pork mixture). Mix thoroughly until evenly combined.
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3
Transfer the mixture to a heatproof shallow dish or a greased round cake pan. Press evenly to form a compact loaf. Set up a steamer: fill a wok or large pot with 2-3 inches of water and bring to a boil. Place the dish on a steaming rack above the water.
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4
Cover and steam for 20 minutes until the pork is mostly cooked through. Carefully pour 2 beaten large eggs (for top layer) evenly over the top of the pork loaf.
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5
Continue steaming for 8-10 more minutes until the egg layer is just set and the internal temperature of the pork reaches 160°F (71°C).
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6
Carefully remove from the steamer. Scatter 4 thinly sliced green onions on top. Slice and serve with steamed rice, drizzled with a little extra fish sauce if desired.