Steamed Pork with Dried Scallops

[Jinmyo]

I forget what it's called but there is a dish which involves steaming diced pork (it's almost in a cake of diced pork) with dried scallops and dried shrimps, or alternatively with salted fish. Sometimes one places scallions on top.

I know someone who loves that dish. I wonder if you know a good place for it in New York City.

Also, do you use dried scallops (roughly sounds like "gong yue chu" in Cantonese) in your cooking often? They have a wonderful texture and are concentrated in flavor.

[eatingwitheddie]

Sounds like you mean steamed MINCED pork, not diced.

Basically this dish is a homestyle Chinese version of meatloaf. Ground lean and fat pork is flavored and mixed like a dumpling filling and then topped with savory stuff: salted fish, dried mushrooms, dried scallops are typical toppings. I like the version where you break some eggs over the meat, sunnyside style. It takes about 20 minutes to steam.

I don't go to or know of any particular place to eat this, but it is something you'd find in an smaller, homey authentic Cantonese restaurant. In NYC places to check out would include Tai Hung Lau ( 70? Mott St.), Congee Village (Allen St. just south of Delancey), and Sun Luk Kee (recently moved from 13 Mott to Main St just south of Northern Blvd. in Flushing). It is a type of dish that might not appear on the regular English menu but might be available if you inquired.

Ed

[cabrales]

I like the version where you break some eggs over the meat, sunnyside style.

Yes, or where the Chinese salted egg is utilized in the manner Ed described.

[Suvir Saran]

I like the version where you break some eggs over the meat, sunnyside style.

Yes, or where the Chinese salted egg is utilized in the manner Ed described.

Always the last word on eggs.

[Jinmyo]

I like the version where you break some eggs over the meat, sunnyside style.

Yes, or where the Chinese salted egg is utilized in the manner Ed described.

Always the last word on eggs.

There is never a last word on eggs.