Ingredients
- 300g ground pork (diced)
- 6 minced garlic
- 12 minced shallots
- stewed eggs (as desired)
- cooked rice (as needed)
Seasoning (A)
- 3 tablespoon soya sauce
- 1 tablespoon dark soya sauce
- 1/4 teaspoon salt
- 1 tablespoon rock sugar
- 1/2 teaspoon pepper
- 1 table spoon rice wine
- 1/2 table spoon sesame oil
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon cinnamon powder
Seasoning (B)
- 1 cup soup broth (250ml of hot water + 1/2 chicken stock cube)
Methods
1. Heat 3 tablespoon of oil in wok to stir-fry ground pork until done and remove. Cook eggs until done.
2. Heat oil and stir-fry minced garlic and fried minced shallots until fragrant, return ground pork and stir until even, then season with seasoning (A) to taste.
3. Remove to a crockpot along with soup broth and eggs added. Bring to boil over high heat, then reduce heat to low and cook for 40-60 minutes until done.
4. Place some rice in serving bowl and drizzle with stewed pork, stewed liquid, and eggs. Serve.
Notes
a) Do not select overly lean ground pork, it is best to use belly pork. Cooking with the pork skin makes the stewed pork stickier and creates a better texture. You can either dice with a knife or grind with machine.
b) Stew with a crock pot to prevent the liquid from evaporating and the fragrance from escaping.
