Steamed Winter Melon with Pork 瑤柱豬肉片釀冬瓜
Auntie Emily's own creation! It's a twist on the famous double boiled winter melon soup. The winter melon melts in your mouth with tender pieces of pork and a subtle garlic flavour that brings everything together. On top of that, it's smothered with a delicious dried scallop sauce.
Approximate cost (CAD) 13
Ingredients
- 1 piece Winter melon cross section (2-3 lbs)
- 400-450 g Sliced pork
- 1 bunch Mung bean vermicelli (approx. 30g)
- 4-6 cloves Garlic , minced
- ½ tsp Salt for marinade
- 1 tbsp Sweet potato starch
- 1 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- ¼ tsp White pepper powder
- 4 Dried scallops , soaked in water overnight and pulled apart
- 2 tbsp Abalone sauce
I prefer using Lee Kum Kee Abalone Sauce - ½ tbsp Dark soy sauce
- ½ tsp Sugar
- ¼ tsp Salt for sauce.
Add if needed. Depends on how salty your abalone sauce is - 2 tsp Corn starch
- 60 ml Water (for slurry)
- 200 ml Water from soaked dried scallops
- ½ stalk Green onions , chopped (for garnish)
Instructions
- Wash 4 dried scallops and rehydrate them in 200 ml of water and let sit overnight. Or soak in hot water for at least 1 hour
- Pull the dried scallops apart to get thin pieces. Leave the pulled-apart scallops in the soaking and set aside
- Rehydrate a small bunch of mung bean vermicelli in a bowl of water for 30 minutes. Cut into 2 cm pieces
- Cut off the skin and remove seeds and inside membranes of winter melon. Clean and put onto a steaming plate, cover with tin foil and steam at high heat or 100˚C or 210˚F for an hour
- In a small pan or pot, add 2 tbsp oil and fry garlic at medium heat until they turn a golden yellow colour. Remove from heat for later use
- In a mixing bowl, combine pork, minced garlic (and its oil), mung bean vermicelli, ½ tsp salt, ¼ tsp white pepper powder 1 tbsp Shaoxing wine, 1 tbsp light soy sauce and 1 tbsp sweet potato starch and mix well
- After steaming the winter melon for an hour, pour out water
You can save this water for broth and fill ½ of the hole in the winter melon with the meat mixture and steam at medium-high heat (93˚C or 200˚F) for 30 minutes - Pour the scallops and water into a sauce pan. Turn heat to medium. Add 2 tbsp of abalone sauce, ½ tbsp dark soy sauce and ½ tsp sugar. Turn heat to low, cover with a lid and let cook for 30 minutes. After 30 minutes, turn off heat and let sit until the winter melon is finished cooking
- After 30 minutes of steaming the winter melon, add the remainder of the meat mixture into the hole and also on top of the winter melon. Continue steaming at medium high heat (93˚C or 200˚F) for 45 minutes at or until meat is cooked
- When the meat on the winter melon is cooked, combine 2 tsp of cornstarch with 60ml water to make slurry and stir well
- Turn on heat for the scallop sauce, add slurry and mix well until the sauce thickens. Taste the sauce to determine if more salt is necessary. If so, add ¼ tsp at a time. Turn off heat
- Remove the winter melon from the steamer and pour out excess water
You can save this water for broth - Spoon the sauce over the meat on top of the winter melon and then sprinkle with green onions to garnish
Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 1080mgPotassium: 192mgFiber: 6gSugar: 2gVitamin A: 13IUVitamin C: 27mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!