Cantonese Egg Custard with Minced Pork

14 45 177
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Cantonese Egg Custard with Minced Pork
Health Highlights
This Cantonese Egg Custard with Minced Pork is Whole30-friendly and so simple to make! Don't forget that steaming is a great cooking method!


1 tsp Ghee
1 small shallot(s) Shallots (minced)
227 gm Pork, ground, lean (or your favorite protein)
3 medium spear(s) Asparagus (thinly sliced)
3 mushroom(s) Shiitake mushrooms, raw (thinly sliced)
1 tsp Fish sauce
2 tsp Coconut aminos, Coconut Secret
1 dash Black pepper (freshly ground)
3 large egg Egg
3/4 cup Water
1 tsp Fish sauce
2 tbsp Cilantro (coriander) (chopped)
2 green onion (stem) Green onion (thinly sliced)
1/2 tsp Sesame oil (toasted)


  1. Grab and prep your ingredients.
  2. Heat the ghee in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.
  3. Saute the filling until the shallots are softened and the pork is no longer pink.
  4. Toss in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.
  5. Season the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.
  6. Next, spoon the meat and veggies into a shallow, heat-proof dish.
  7. While the filling cools slightly, prep your steamer set-up. Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Bring the water to a boil in the covered pot over high heat.
  8. As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.) Add 1 teaspoon of fish sauce and whisk to combine.
  9. Pour the egg mixture over the meat and veggie filling.
  10. Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard simmer.
  11. Carefully place your egg custard on the steamer rack in the pot, and cover the dish with another heat-proof glass plate, turned upside-down.
  12. Replace the lid on the pot and steam for 15-20 minutes or until the custard is fully set. The custard’s ready when it is still slightly jiggly and a knife inserted in the center comes out clean.
  13. Drizzle on some toasted sesame oil, and garnish the savory egg custard with chopped fresh cilantro and green onions.

Nutrition Facts

Per Portion

Calories 177
Calories from fat 93
Calories from saturated fat 47
Total Fat 10.3 g
Saturated Fat 5.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.1 g
Cholesterol 184 mg
Sodium 400 mg
Potassium 346 mg
Total Carbohydrate 5.5 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Protein 16.0 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.4
Vegetables 0.8

Energy sources