Pork Patty
Cabbage Egg Sandwich

A hearty, flavor-packed breakfast sandwich featuring a succulent, savory pork patty, crispy shredded cabbage, and a fluffy egg layer on toasted bread.

Ingredients

• 200 g minced pork
• 2 tbsp onion and ginger water
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 1 cup shredded cabbage
• 2 eggs
• 2 slices white bread
• 1 slice yellow cheese
• 1 tbsp honey mustard sauce
• to taste salt
• as needed cooking oil

Instructions

1. 1Season the minced meat

   

   Pour the prepared onion and ginger water into a stainless steel bowl containing the raw minced meat. This infusion helps remove odors and adds a subtle, aromatic flavor base to the pork.

   Tip: Using a ginger and onion soak is a classic technique for tenderizing meat and eliminating gaminess.
2. 2Add oyster sauce

   

   Drizzle a generous amount of oyster sauce directly into the bowl with the minced meat. The savory, umami-rich sauce will bind with the other ingredients to create a deep, balanced flavor profile.

   Tip: Add the sauce gradually so you can easily control the seasoning intensity to your preference.
3. 3Incorporate cornstarch

   

   Sprinkle a spoonful of cornstarch over the seasoned meat mixture. The cornstarch acts as a binding agent, helping the patty hold its shape during cooking and keeping it succulent.

   Tip: Mix thoroughly until the cornstarch is completely absorbed for an even texture.
4. 4Mix the meat mixture

   

   Using metal chopsticks or a spoon, stir the minced meat and seasonings together vigorously in one direction. Continue mixing until the meat proteins develop a sticky, firm consistency, which ensures the final patty is juicy and cohesive.

   Tip: Stirring in one direction helps create a bouncier texture in the meat.
5. 5Fry the meat patty

   

   Transfer the seasoned meat mixture into a preheated, oiled black pan. Shape it into a patty and cook over low heat, allowing it to sear slowly and cook through evenly without burning.

   Tip: Cook on low heat to ensure the inside of the thick patty is fully cooked while the exterior browns nicely.
6. 6Check patty doneness

   

   Use tongs to lift the pork patty from the pan, checking that both sides are well-browned and the center is fully cooked through. The patty should appear golden-brown, fragrant, and juicy.

   Tip: Press the patty gently with your tongs; if it feels firm and juices run clear, it is ready to be removed.
7. 7Prepare the cabbage base

   

   After spraying a small amount of cooking oil into an empty pan, spread a layer of shredded cabbage evenly across the bottom. This forms the base for the sandwich components.

   Tip: Ensure the cabbage is spread thinly to cook through evenly.
8. 8Add the egg layer

   

   Pour the beaten egg liquid directly over the shredded cabbage in the pan. Distribute it evenly so it coats the cabbage completely while it cooks.

   Tip: Keep the heat low so the cabbage softens while the egg sets.
9. 9Place the bread

   

   While the egg is still wet, place two slices of white bread on top of the egg and cabbage mixture. Press down gently to ensure the bread adheres to the egg as it cooks.

   Tip: Press lightly to prevent squashing the bread, just enough to make contact.
10. 10Add the cheese

    

    After flipping the egg, cabbage, and bread assembly, place a square slice of yellow cheese on top of the cooked egg layer to let it begin melting.

    Tip: The residual heat from the cooked egg will melt the cheese perfectly.
11. 11Drizzle with sauce

    

    Add a generous drizzle of honey mustard sauce over the cheese. This adds a sweet and tangy flavor to the sandwich.

    Tip: Control the flow from the squeeze bottle to ensure an even drizzle.
12. 12Assemble the sandwich

    

    Place the previously cooked pork patty on top of the cheese and sauce layer. Finally, fold the bread and cabbage edges over to complete the sandwich.

    Tip: Ensure the patty is centered before folding for a neat sandwich structure.

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