Steamed Pork and Egg Meatloaf

Name: Steamed Pork and Egg Meatloaf
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vietnamese
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

65 minEasyServes 4340 cal/serving

VietnameseDinnerStovetopHigh ProteinLow CarbDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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).
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.

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Questions

What is 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. This reference files it under Vietnamese dinner: made on the stovetop, rated easy and about 65 minutes start to finish.

What internal temperature should Steamed Pork and Egg Meatloaf reach?

For Steamed Pork and Egg Meatloaf, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the soak in Steamed Pork and Egg Meatloaf?

Step 1 reads: "Soak 2 oz glass noodles (bean thread noodles) in hot water for 10 minutes until softened." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What equipment do I need for Steamed Pork and Egg Meatloaf?

Beyond a knife and a board, the method uses a wok (step 3) and a steamer basket (step 3). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Can I use ground chicken or turkey instead of ground pork in Steamed Pork and Egg Meatloaf?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Steamed Pork and Egg Meatloaf uses 1.5 lbs ground pork.

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