Recipes: Steamed Mince Pork Egg Custard

They say that becoming a parent makes you a better person. You learn to be more patient, more understanding, and more forgiving. It also pushes you to be a better person – or at least, you’ll try. You also make sacrifices you would never dream of making when you were still childless…

Prior to being a parent, my life was all about speed, ease and convenience. Pre-packaged food was the best. If it can withstand being kept in a car for a period of time without going off – that was even better. If I didn’t eat out then food that could be easily prepared and consumed in the shortest possible time was ideal – for example, frozen meals. I thought I was being “healthy” by limiting my consumption of fats and checking labels for vitamin and mineral fortification. The cherry on my cake was a multi-vitamin supplement just in case I wasn’t getting it all. Never in a million years could I ever imagination that I would take the time and effort to prepare warm meals in a thermal lunch box, and if you had told me this 5 years ago, I would have laughed in your face and be certain you were off your rockers.

Look at me now…

This is another of Hercules’ warm lunch boxes consisting of steamed mince pork egg custard. I realise the picture is not the most appetising but I assure you that this is a hot favourite of my boys. Both hubby and I loved this dish as children as well. In fact, I still do. My favourite way to eat this (which is consistent with everyone else I know who has loved eating this as a child) is to mash it up into your rice.

Lunchbox 2

I googled this recipe some time back but most of the recipes I have seen online create a “meat loaf” type texture. After a couple of trials, my MIL revealed to me that the real secret to creating the soft custard-like texture is water.

Steamed Mince Pork Egg Custard


  • 200g minced pork
  • 1 salted egg (mash the egg yolk)
  • 1 regular egg
  • 1 tsp corn flour
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • a dash of cooking wine (optional)
  • 3/4 of a rice bowl of water


Add everything into a bowl and mix well. Steam for 30 minutes or until cooked through. You can stab it with a knife to check.


  • You can skip the salted egg and use two regular eggs. Just add a bit of salt.
  • You can also steam it over your rice if you have a steamer basket to hang in your rice cooker.

Chinese cooking

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