Oil 1 tbsp
Finely minced pork 150 g
Soy sauce 3 tbsp (about 45 g)
Fried shallots 4 tbsp (about 25 g)
White pepper a pinch
For the cake:
Eggs 5
Sugar 130 g
Cake flour 155 g
Milk 3 tbsp
Method:
braised-pork-filling.jpg
1. (If the mince is too coarse, chop it finer first.) Heat the oil in a wok and fry the pork until broken up, add the soy sauce and white pepper and cook until the soy sauce has nearly gone, then turn the heat down, stir in the fried shallots briefly and take it off the heat to cool.
2. Using the whole-egg method, add all the sugar at once and whisk to a thick, creamy pale mixture, then drop to a low speed to refine the texture. Fold in the sifted flour gently, and finally the milk.
3. Preheat the steamer until boiling. Brush a 9-inch cake tin lightly with oil and line it with a round of baking paper.
4. Scatter over a little of the pork filling, then pour in half the batter,
steam over a high heat for 5 minutes and scatter over another layer of pork,
then pour over the remaining batter,
and finally scatter fried shallots over the surface. Cover and steam for a further 8–10 minutes, then turn off the heat and leave covered for 1–2 minutes,
before taking it out to cool.
Note: this recipe does not use the 1 tsp of baking powder. An 8-inch tin is recommended.