Season minced pork with light soy sauce, sesame oil, corn flour, salt and pepper. Use your fingers or a spoon to mix well. Note: Use salt sparingly, if at all, as there is already hidden salt in salted radish or salted fish, and in preserved cabbage.
Add all minced ingredients and mix with fingers or a spoon till well combined. Add egg yolk and mix well. The pork should come together in a slightly sticky, mushy paste.
In a heatproof dish, spoon 1/2 tbsp of the shallot oil (or garlic oil) and spread over the base of the dish. Spoon half of the pork mixture into the dish and using the back of a spoon, flatten and shape into a patty to fill the base of the dish. Leave at least a 2-cm gap from the edge of the dish, as the patty will release juices as it is steamed. Drizzle another 1/2 tbsp of shallot oil (or garlic oil) over the patty.
Fill a wok 1/4 full with water, place a steaming rack in the wok, cover with wok lid, and heat over high heat. Once water is boiling, place the heatproof dish on the steaming rack. Steam, covered, for 10 to 12 minutes, or until meat has cooked through. Test by poking a fork into the meat.
When meat is cooked through, remove from heat. Combine soy sauces and oils in a small bowl and drizzle evenly over the patty to add flavour, as well as give colour. Garnish with chopped spring onions and sliced red chilli and serve immediately.