Steamed Minced Pork with Salt Eggs

Simple but good. This is a dish that I asked my dad to e-mail me after he was talking about making it for dinner one night. I remember eating it as a kid but never tried to make it before. It taste somewhat like a Chinese meatloaf. Steamed Minced Pork is an old Cantonese dish. My dad is from Hong Kong and use to eat it as a kid.  You can use pork or ground meat. I kept it simple but my dad suggested adding water chestnuts or Chinese mushrooms to the meat mixture. Serve with rice. Great for leftovers.

Ingredients: Serves Four
10 1/2 oz(300g) boneless lean pork
5 tsp. clean stock
2 tsp. flour
2 tsp. soy sauce
2 salted eggs
1 tsp. sesame oil with attachment
4 tablespoons scallions, chopped
1 cup Preserve Chinese Cabbage (comes in a can, I got mine in Chinatown)

Method:
Mince the pork. (or buy ground pork, can use beef as well) Mix in the flour, scallions, cabbage, the egg whites and sesame oil and blend well. Spread the mixture in a shallow heat-proof dish and pour the eggs  on top of the meat.Place the dish in a steamer and steam over high heat for 8 to 10 minutes, or until the pork is cooked. Pour the clear stock over the pork, sprinkle with the soy sauce, and serve.Cost: $4.50 total, $1.12 per serving
Time: 20 minutes active, 10 minutes inactive

Nutrition Facts: Amount Per Serving
Calories 209.3
Total Fat 11.3 g
Saturated Fat 2.6 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.9 g
Cholesterol 128.3 mg
Sodium 82.9 mg
Potassium 357.5 mg
Total Carbohydrate 0.7 g
Dietary Fiber 1.8 g
Sugars 0.2 g
Protein 24.3 g


Weight Watcher Points: 5 points per serving