Steamed Winter Melon with Pork 瑤柱豬肉片釀冬瓜

🧂 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

• 1 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
• 2 Pull the dried scallops apart to get thin pieces. Leave the pulled-apart
  scallops in the soaking and set aside
• 3 Rehydrate a small bunch of mung bean vermicelli in a bowl of water for 30
  minutes. Cut into 2 cm pieces
• 4 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
• 5 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
• 6 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
• 7 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
• 8 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
• 9 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
• 10 When the meat on the winter melon is cooked, combine 2 tsp of cornstarch with
  60ml water to make slurry and stir well
• 11 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
• 12 Remove the winter melon from the steamer and pour out excess water You can save
  this water for broth
• 13 Spoon the sauce over the meat on top of the winter melon and then sprinkle with
  green onions to garnish

Nutrition Info