Savory Mushroom and Pork Custard

SpoonFed: Via Saveur

Meiwei Mogu Naiyou Dong Zhrou

(Savory Mushroom and Pork Custard)


4 oz. ground pork
2 tsp. minced fresh ginger
1 tsp. kosher salt, plus more to taste
2 tbsp. peanut oil, plus more for frying
4 fresh shiitake mushrooms, stemmed and thinly sliced
10 eggs, lightly beaten
1 cup chicken stock
Freshly ground black pepper, to taste
3 scallions, thinly sliced
6 oz. chanterelle mushrooms, thinly sliced
1 tsp. toasted sesame seeds
2 red Thai chiles, stemmed and thinly sliced
1 tsp. toasted sesame oil


1. Combine pork, ginger, and 1 tsp. salt in a bowl; form mixture into about nine 1″ meatballs. Heat 2 tbsp. oil in a 10″ skillet over medium-high heat; add meatballs and cook, turning, until browned, about 5 minutes. Transfer meatballs to a 2-qt., 9″-diameter round baking dish or heatproof bowl and scatter shiitake mushrooms over top. In a bowl, whisk eggs, stock, and salt and pepper; pour over meatballs and shiitakes; sprinkle 3/4 of the scallions over top. [...] read more