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Breakfast Patties – Pork Belly & Shrimp Cakes
These delicious breakfast patties combine tender pork belly with plump shrimp to create a savory and juicy bite perfect for a quick start to your day. The light soy sauce adds a gentle umami flavor while the cornstarch gives them a soft chewy texture that is truly satisfying. A delicious Breakfast Patties – Pork Belly […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 16
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Breakfast Patties – Pork Belly & Shrimp Cakes
| Ingredient | Amount |
|---|---|
| Shrimp (peeled) | 500 as needed |
| Pork belly | 1000 as needed |
| Egg | 1 as needed |
| Salt | 2 as needed |
| Light soy sauce | 5 as needed |
| Dark soy sauce | 1 as needed |
| Black pepper | 0.5 as needed |
| Cornstarch | 20 as needed |
- Shrimp (peeled)500 as needed
- Pork belly1000 as needed
- Egg1 as needed
- Salt2 as needed
- Light soy sauce5 as needed
- Dark soy sauce1 as needed
- Black pepper0.5 as needed
- Cornstarch20 as needed
Cooking StepsHow to cook Breakfast Patties – Pork Belly & Shrimp Cakes step by step
-
Step 1Dice the shrimp. It’s better to buy whole shrimp and peel them yourself. Kids say you can really taste how sweet and fresh the shrimp is. The yellow part is grated ginger — mincing it finely avoids kids picking out ginger chunks. You can also use ginger-scallion water, but don’t add too much.
-
Step 2Using pork belly gives a much better texture than lean meat alone — it stays juicy and fries up fragrant. You can also use beef with the same recipe.
-
Step 3Grind the pork belly in a meat grinder until very fine.
-
Step 4Add all the other ingredients. You can add chicken bouillon, MSG, or even try a packet of instant noodle seasoning powder.
-
Step 5Add cornstarch. The light yellow powder on top is the seasoning packet that came with wontons I bought for the kids.
-
Step 6Cook in a burger/patty maker. No oil needed. Cook until about 70-80% done.
-
Step 7With the above ingredients I made 16 patties — enough to last the kids a while. Store in freezer bags and freeze. In the morning, defrost in the microwave, then reheat in the same patty maker, fry an egg, warm up a carton of milk, and breakfast is done!
Breakfast Patties – Pork Belly & Shrimp Cakes
These delicious breakfast patties combine tender pork belly with plump shrimp to create a savory and juicy bite perfect for a quick start to your day. The light soy sauce adds a gentle umami flavor while the cornstarch gives them a soft chewy texture that is truly satisfying. A delicious Breakfast Patties – Pork Belly […]
Ingredients
- 500 as needed Shrimp (peeled)
- 1000 as needed Pork belly
- 1 as needed Egg
- 2 as needed Salt
- 5 as needed Light soy sauce
- 1 as needed Dark soy sauce
- 0.5 as needed Black pepper
- 20 as needed Cornstarch
Instructions
-
Dice the shrimp. It’s better to buy whole shrimp and peel them yourself. Kids say you can really taste how sweet and fresh the shrimp is. The yellow part is grated ginger — mincing it finely avoids kids picking out ginger chunks. You can also use ginger-scallion water, but don’t add too much.
-
Using pork belly gives a much better texture than lean meat alone — it stays juicy and fries up fragrant. You can also use beef with the same recipe.
-
Grind the pork belly in a meat grinder until very fine.
-
Add all the other ingredients. You can add chicken bouillon, MSG, or even try a packet of instant noodle seasoning powder.
-
Add cornstarch. The light yellow powder on top is the seasoning packet that came with wontons I bought for the kids.
-
Cook in a burger/patty maker. No oil needed. Cook until about 70-80% done.
-
With the above ingredients I made 16 patties — enough to last the kids a while. Store in freezer bags and freeze. In the morning, defrost in the microwave, then reheat in the same patty maker, fry an egg, warm up a carton of milk, and breakfast is done!
