kruizing with kikukat

Thursday, November 10, 2011

Steamed Pork Hash

This dish is something that reminds me of when I was young.  I'd like to thank Nate and his blog, Hawaiian Pake in Okinawa, for taking me back on a nostalgic journey.  Since Mom worked full-time, dinners were generally quick, thrown-together things.  I remember going to the market with her after she picked me up from Aunty Elsie's house.  Together, we'd comb the aisles, hoping we'd find the answer to the question, "whats for dinner?".

One dish that she'd often when pressed for time was steamed pork hash.  She would get the steamer going, toss ground pork with a bunch of ingredients, usually whatever she had on hand (egg, chung choi, shiitake, water chestnuts, shoyu, etc.), pat the mixture into a bowl, and stick the bowl in the steamer.  In under an hour, a hot entree would be on the table.  The same ground pork mixture was sometimes stuffed in a hollowed out end of togan (winter melon) or mushroom caps.

Nate uses salted duck egg in his pork hash patty.  Mom never used that, but its probably because we never had any uncooked salted duck eggs around.  The first time I had pork hash with salted duck egg was at Helen's Chinese Restaurant in Kapahulu (dinner courtesy of an ex-boyfriend and his family).  I loved the yolk smeared on top.  Upon reading Nate's blog, I remembered seeing a recipe for pork hash patty using salted duck egg in one of my many cookbooks.  Gathering up a few recipes, I put together something to call my own, especially since I now know how to make salted eggs out of chicken eggs.

While this dish won't win any beauty contest, it will certainly warm hearts and tummies.  Mom, your steamed pork hash is still the best, but I think mine is pretty good too.  Thanks for the inspiration, Nate.

click on recipe title for printable recipe
Steamed Pork Hash

     1 lb ground pork
     1/2 - 1 can water chestnuts, chopped
     2 1/2 tbsp cornstarch
     4 tsp shoyu
     1 tbsp rice wine
     2 tsp sesame oil
     1 tsp sugar
     2 salted eggs (raw)
     1 tbsp slivered green onions
Separate eggs, setting yolks aside.  To egg whites, add pork, water chestnuts, cornstarch, shoyu, rice wine, sesame oil, and sugar.  Pat into heatproof bowl.  Cut each egg yolk into several pieces.  Place atop pork mixture.  Steam 40 minutes.  Remove carefully and sprinkle green onions on top.  Serve hot.

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