Fried egg with minced pork pie

Ingredients: serves 5-7 people

-          100-150 g boneless pork shoulder

-          5 fresh duck eggs

-          2 dried wood ear mushrooms, 2 inches in diameter

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          3 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 tablespoon of fish sauce

-          1 teaspoon of sugar

-          A pinch of ground white pepper

-          3 tablespoons vegetable oil for frying

For marinating the pork:

•  cut green part of 2 shallots ( above)
• 1 teaspoon of broth mix ( pork)
• 1 tablespoon of fish sauce
• 1/3 teaspoon ground white pepper
•  2 tablespoon pork broth ( optional)
• 1 teaspoon sesame oil

Optional garnishes arranged on a plate and placed at table:

• 3 fresh ripe tomatoes, cleaned, thinly sliced
• 2 cucumbers, cleaned, thinly sliced or cut into matchsticks.
• some sprigs of fresh coriander, cleaned
• Fresh leaves of  romaine lettuce, cleaned

Preparation:

-          Dried wood ear mushroom: soak in hot water about 20 minutes, drain and cut thinly.

-          Bean thread noodles: soaked in boiling water about 20-30 seconds, scoop them out before they are too soft  and set in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 2-3 inch length.

-          Prepare and marinate the pork: slice the pork into thin pieces and finely minced with a sharp knife. Transfer to a bowl and combine with marinade ingredients. Toss to combine well and marinate the minced pork about 10 minutes.

-          Prepare the duck egg: beat the eggs and set in a small bowl . Add 2 tablespoon water, chopped garlic, thinly cut green part of 1 stalk scallion, and cornstarch; and whisk well.

How to cook:

1.                  Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.                  Add the marinated minced pork and stir fry for 2- 3 minutes until the meat turns white and nearly cooked.

3.                  Lower the heat to medium, spread the pork in the pan. Pour the beaten egg over the pork and immediately cover the frying pan with a lid.

4.                  Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil. Cover, turn the flame to low and simmer for another 2 minutes.

5.                  As egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

Use a turner to carefully remove the whole egg pie and place onto a flat platter. Divide the egg pie into 4 then into 8 pieces.

Enjoy hot  with warm rice, fresh rice vermicelli or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

Posted in: Egg