Meat pie from The Key to Chinese Cooking by Irene Kuo

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • KissTheCook on March 22, 2018

    Fine if you want to use up a lb. of ground pork, but not particularly memorable. I like the idea and ease of the steaming, but all the march-chopping beforehand is a bit laborious (and perhaps unnecessary?) Like a mildly seasoned pork meatball, but easier since there's no rolling individual balls.

  • hirsheys on September 03, 2017

    The variation for this recipe called for the meat loaf mixture to be steamed inside an eggplant, rather than in a plate. (I scraped the seeds out of my eggplant, figuring it would get rid of possibly bitter seeds as well as create a well for the meat.) I had some ground beef I needed to use up, so I replaced pork with beef. I was a bit underwhelmed with the outcome, but obviously, I didn't follow the recipe exactly. The eggplant was steamed beautifully - it was creamy and smooth - but it was underseasoned and boring. The meat mixture inside the eggplant is yummy, but very subtle, so it doesn't impart enough flavor to the eggplant. Again, this would probably be better with an aggressive sauce and I bet pork would be tastier. Similarly, it might be smart to season the eggplant before adding the meat.

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