Chinese•quick

Minced Pork and Egg One Pot Over Rice

a one pot minced pork and egg recipe, with crispy pork and melt in mouth eggs.

Ingredients

Quantities are shown as originally provided.

300 g 10 oz ground pork ( I recommend using pork with 30% fat)
2 eggs
½ thumb ginger
3 cloves garlic
2 green onions (chopped )
1 tbsp. cooking oil
2 tbsp. light soy sauce + 1 tsp. dark soy sauce – The base of our sauce (providing saltiness and umami.)
1 tbsp. Oyster sauce – This adds sweetness and depth. Vegetarian versions are available if needed.
1 tsp. Sugar – Balances the saltiness and helps the sauce caramelize slightly.
1 tsp. Sesame oil – Added at the end for fragrance. A little goes a long way.
1 tbsp. Cornstarch – Mixed with the liquid to create a glossy
1 cup water
dash of white pepper

1
Mix soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper in a pot. Stir well.
2
In a non-stick pan, add around 1 tablespoon of cooking oil and fry the minced pork until crispy and golden brown. Pour the extra oil and leave only around 1 tablespoon of cooking oil.
3
It may take around 3-5 minutes. Then add garlic, ginger, and white part of green onion. Fry for a while until you can smell the strong aroma from them.
4
Crack two or three eggs in the center. Pour the sauce along the edges of the pan and cover with the lid.
5
Let it simmer for around 2 minutes. Transfer out and serve with steamed rice and sprinkle with chopped scallions.