Vietnamese Meatloaf (Mam Loc Chung Thit)\r
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Ingredients:\r
2 Wood Ear Mushroom (Soaked in water to soften)\r
1 Onion\r
4 Garlic Clovers (Minced)\r
Green Onions\r
1/2lb Pork Belly and 1/2lb Ground Pork\r
1 piece Mam Ca Loc (Sold in a jar at Asian Supermarket)\r
4 Eggs\r
1/2 tsp Salt\r
1 tsp Sugar\r
1/8 Mushroom Seasoning\r
1 tsp Black Pepper\r
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Step 1:\r
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Cut the 1/2lb Pork Belly into thin small slices.\r
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Stir-fry on a pan with a pinch of minced garlic. Stir until it becomes crispy. \r
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It should look like this. Put it in a small bowl and set aside.\r
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Step 2:\r
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Take about 1 piece of Mam Ca Loc out of jar. \r
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Start peeling the skin and the bone off. \r
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Chop the Mam.\r
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Step 3:\r
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Chop 1/2 Pork and mix with minced garlic. Then Mix with Mam.\r
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Step 4:\r
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Chop crispy Pork in with the Pork and Mam. \r
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Chop in 1/2 of an Onion and 1 Green Onion.\r
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Finely chop 1/2 an Onion. \r
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Chop 2 Wood Ear Mushroom. \r
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Put into bowl and mix together. \r
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Step 5:\r
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Add in 1/2 tsp Salt, 1 tsp Sugar, 1/8 tsp Mushroom Seasoning, 1 tsp Black Pepper, and 3 Whole Eggs.\r
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Place into Mini Pan. \r
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Put chopped Green Onions on top and Black Pepper.\r
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Put in steamer and steam for about 30 Minutes.\r
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Step 6:\r
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You need one egg yolk, beat it. After 30 Minutes of steaming. Open the lid and spread the egg on top. \r
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Let it steam for another 10 Minutes and you are done. \r
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You can cut slices of red pepper to put on top for a spicer taste.\r
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Music: Little Tom Cat by Josh Woodward -
