How to Cook Savory Mushroom And Pork Custard
Serves: 6-8
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients needed to make Savory Mushroom And Pork Custard:
- 4 fresh shiitake mushrooms, stems chopped off and thinly sliced
- 6 chanterelle mushrooms, thinly sliced
- 4 oz ground pork
- 10 eggs, slightly beaten
- 2 tsp fresh ginger, minced
- 3 scallions, thinly sliced
- 2 Thai red chilies, stems chopped off and thinly sliced diagonally
- 1 cup chicken stock
- 2 tsp peanut oil, for frying
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp sea salt to taste
Cooking instructions for Savory Mushroom And Pork Custard:
- Stir a tsp of salt and ginger into the ground pork until properly blended into a uniform mixture and shape it into nine meatballs of about 1’’ in diameter.
- Drizzle 2 tbsp of peanut oil in a large skillet and heat it over moderately high flame.
- Toss the meatballs into the skillet and sauté for about 5 minutes, stirring often, until they brown evenly.
- Plop the browned meatballs into a 9’’ wide baking dish and top it up with shiitake mushrooms; spreading it throughout the dish.
- Beat the eggs, along with a dash of seasonings and whisk in the stock until they blend properly.
- Drizzle it over the mushrooms and scatter ¾ of the sliced scallions over them.
- Pour water into an 8 quart Dutch oven until it stands 1’’ from the base and heat it over high flame until it begins to boil.
- Lower the heat right away to medium and place the pot on top of a rack.
- Position the baking dish within the pot and put a lid on.
- Cook for about half an hour and remove from heat.
- Let it rest, covered, for about 15 minutes or until the custard sets.
- Drizzle rest of the peanut oil in a 6 quart Dutch oven until it stands 2’’ from the base and heat it to 350 degrees F over moderately-high heat.
- Dip the chanterelle mushrooms into the hot oil and deep-fry for a minute or until they become crispy.
- Drain them out with a slotted spoon into a bowl, lined with paper towels to soak away excess oil.
- Take the baking dish out of the pot and top it up with the fried mushrooms, followed by rest of the scallions, chiles and sesame seeds.
- Finish it off with a lashing of sesame oil and divide it onto serving plates.
Image credit: Wikimedia Commons
