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