Ingredients and Directions
- Pork Mixture
Combine all Pork Mixture ingredients in a bowl and let marinate for at least 20 minutes covered in refrigerator.
Note: To ensure food safety, eggs and ground meat should be cooked to a temperature of 160°F
- 1/2 pound (8 ounces) ground pork
- 2 Tablespoons soy sauce
- 2 Tablespoons minced ginger
- 1 Tablespoon sichuan Pepper
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- Egg Mixture
In the meantime, add water to a pot fitted with a steaming attachment and set on stove at high to create steam. As you wait for the water begin to boil, add the Egg Mixture ingredients into an aluminium or heat resistant bowl and whisk to combine, set aside. The bowl should be large enough to be placed on top the pot without water touching it once the water is boiling. Cover and let the steam cook the egg for 3 minutes. Turn off the heat and let sit for 10 minutes atop the boiling pot.
Note: To ensure food safety, eggs and ground meat should be cooked to a temperature of 160°F.
While waiting, heat a skillet to medium-high and cook the marinated Pork Mixture until crispy (approximately 8-10 minutes). To finish, plate in a small bowl or mug approximately a half cup of cooked pork atop the steamed egg, garnished with green onions and chilli crisp.
- 2, split in half for a total of four halves eggs
- 1 cup water
- 1 cup chicken stock
- 2 teaspoons sesame oil
- pinch salt and pepper
- 2-4 green onion stems, chopped
- drizzle chilli crisp
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.