Classic Cantonese Steamed Pork Patty with Salted Duck Egg Yolk

In a medium bowl, combine the ground pork, soy sauce, cornstarch, sesame oil, white pepper, and water. Mix well with your hands until the mixture is cohesive and slightly sticky, about 2-3 minutes.

Form the pork mixture into a flat, round patty, about 1-inch thick, on a heatproof plate. Make sure the center is slightly thinner than the edges for even cooking.

Arrange the halved salted duck egg yolks on top of the pork patty, pressing them gently into the surface.

Prepare a steamer by bringing water to a rolling boil over high heat. Carefully place the plate with the pork patty into the steamer.

Steam the pork patty for 18-20 minutes over high heat, or until the pork is cooked through and the egg yolks are firm. The internal temperature of the pork should reach 160°F/71°C.

Carefully remove the plate from the steamer. Serve immediately with steamed rice.