Egg Yolk Stuffed With Pork: Ok, so you know Char Siu barbecue pork.

And you probably know about salted egg yolks.

But. Even if you’re the sort that’s familiar with Cantonese cuisine, salted egg stuffed Char Siu might not be something that you’ve ever heard of.

And it is a bit of a newer thing. Food trends are a very real thing worldwide after all, and Guangdong as of late’s had to sort of this collective obsession with salted egg yolk.

There’s salted egg yolk milk tea, salted egg ice cream, salted egg deep-fried French toast, and this dish, the stuffed  Char Siu, fits right in with that larger craze.  

But unlike something like salted egg-milk tea, we do think this dish might have a bit of leg on its own.

Because I mean, really Lee  Kum Kee makes a solid Char Siu sauce – in fact,  it’s probably one of their best products.

It’s internationally available pretty much everywhere,  so that’s the route we’ll be going on today. 

So, to start, we’ll whip together our  Char Siu marinade using 60 grams of Char  Siu sauce – either LKK or homemade – and mix that with 5 grams of salt, 10 grams of sugar,  one teaspoon of five-spice powder, 10 grams of dark soy sauce, 30 grams water, and another 30  grams of a high proof liquor.

Here, we’re using fenjiu which is a more neutral sort of baijiu,  but vodka would also work totally fine.

Then besides that,  we’ll also be grounding up a teaspoon’s worth of red yeast rice and tossing that in as well.  

Red yeast rice’s basically just a natural form of food coloring, it’s totally optional, you could alternatively add in a drop of whatever red food coloring or, really, just skip it.

To that marinade, we’ll be adding in one kilo’s worth of loin.  

Now, of course, there are a few different cuts that are common for Char Siu in China, from neck to belly, but because we’ll be stuffing this\the loin will be the path of least resistance.

So just massage your marinade into the pork, transfer it over to a couple of boxes, and pour it into your marinade.  

Rinse out that mixing bowl with another quarter cup or so of water… and pour that into your boxes as well.

Then just cover, toss it in the fridge, and let that marinate for 48 hours. 

Two days later now, remove the pork and this is ready to stuff with some salted egg yolk.  

Now, today we’ll be working from twenty whole uncooked salted eggs,  which are probably the ideal ingredient for the job.

That said,  I’m pretty sure that the most common thing that’s available at Asian supermarkets abroad are these sorts of packages of pre-cooked salted egg yolks.

Also totally legit your stuffing just looks a little more separated, kind of like this restaurant’s version of the dish here.

So then, with those ready, toss a slab of pork onto a tin foil-lined baking tray.  

To stuff, the guy, first, creates a little ‘meat bag’ by slicing into it a pair of scissors.  

Egg Yolk Stuffed With Pork

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Keeping the scissors parallel to your work surface, slowly cut towards the other end but make sure that it doesn’t complete slice through.

Now, in order to make a bit more room for the salted egg yolks, grab a one-inch wide rolling pin and poke it into the meat to widen that hole.

For those in the west, I’d probably opt for a French-style rolling pin, but really, totally feel free to use any sort of firm rod with a similar girth that you got handy.

Once you can feel the pin reaching to the other side of the loin, take it out.

Now just grab a salted egg yolk, stuff it in, and for the first couple of yolks using that rolling pin can be handy to help push it through to the end.  

Keep working in those egg yolks, and for a  more detailed look at this stuffing process,  you can also take a look at the uncut footage up here if you like.  

For a 15 centimeter log like this guy, you should be able to squeeze in about 6 or 7 yolks.

At this point, seal the ends by pinching it closed and holding it with three toothpicks in the vertical direction, and another three toothpicks in the horizontal direction.

Then do the same thing to the closed side – the point of doing this side too is to help the pork stay in shape while roasting, otherwise, the loin can shrink and squeeze some of the yolks out from your open end.

Once you’ve worked through all three logs,  transfer that over to an oven pre-heated to  200 centigrade, and while we will be cooking this for about an hour in all,  we’ll be swinging back to it in twenty minutes’ time.  

So then as that’s going, we can whip up our basting liquid as well as our final sauce.

So. Basting liquid is simple enough:  one part of your trusty Char Siu sauce,  half part of water to thin it out a touch,  and one part of your syrup of choice.

Today we are using golden syrup, but either maltose or honey would probably be even more classic.  

So just mix that up, and set that aside.

Then. For the final sauce, we’ll be taking our marinade, tossing it in a small saucepan, and adding in a teaspoon of sugar.

Then over a medium flame just let that reduce.

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After about ten minutes of bubbling away, it should be reduced by about half and have reached about this sort of consistency, so strain, and set it aside.

Now back to the roast. Remove the pork from the oven, and at this point, it should be solid enough to be able to transfer up onto a rack.

Then baste that with your Char Siu/syrup mixture,  and toss it in for another twenty.

Then, after that time, remove, flip it over,  baste that guy again, and toss it in again.  

Do the same thing after your final twenty minutes of roasting,  but this time take a look at your internal temperature situation.

We’re gonna be aiming for something about 75 Celcius here – I do know that that might feel a little on the high side,  but you do want to take Char Siu a bit dryer than you would most pork roasts.  

Then just baste one last time, toss at the top of your oven at 230 or the maximum not-broiling temperature your oven can go for a final three minutes, and with that, the roast is done.

At this point then, you’ll need to let that all cool down.

Letting everything come completely down to temperature and then re-roasting it to warm it up makes for a tighter filling,  but it also – for some reason – seems to help the meat get to that signature Char Siu texture.  

So once it’s cool to touch, wrap it all up with tin foil, toss it in the fridge,  and you can re-roast at your convenience any time over the next 3 to 4 days.

So then, to serve, just toss your foil-wrapped  Char Siu into the oven for fifteen minutes at 200 centigrade then remove, and slice it up.  We’re aiming for about half-centimeter slices here, so just arrange those onto your serving plate, pour that reduced sauce around the edges,  and with that, your salted egg stuffed Char Siu is done.

So, we would really suggest putting this in the fridge for at least 24 hours to firm up and we also think this is a great festival/holiday or potluck dish.

You can just make this,  bring it over to your friend’s, pop it in the oven, and heat it up.


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