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8-10 dried Chinese mushrooms
750 g (1½ lb) minced pork
6 scallions, finely chopped
4 eggs, beaten
1 tablespoon fish sauce
½ teaspoon salt
¼ teaspoon ground black pepper
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Method:
Soak mushrooms in hot water for at least
30 minutes. Squeeze out moisture, cut off and discard stems and
chop the caps very finely. Add to pork in mixing bowl with
scallions. Mix beaten eggs with fish sauce, salt and pepper, add
to pork and mix everything well together. Grease a loaf tin and
pack the mixture firmly into it, cover with a double thickness of
greaseproof paper or foil and steam over high heat for 1 hour or
longer, according to height of loaf. The pork must be well
cooked. Let it cool slightly in the tin until firm, then turn
out, slice and serve with lettuce salad and nuoc cham.
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