Jamaican Pork Egg Foo Young

Ingredients and Directions

Jerk Pork Ribeye

Directions

1. Pour the jerk marinade over the pork ribeye then let marinate in the fridge for at least an hour.

2. Sear the pork for about 5 minutes per side then cook until it reaches an internal temperature of about 160 degrees. Set it aside and allow it to rest.

3. Once rested, dice half of the pork and cube the other half.

Ingredients

• 1 lb pork ribeye
• 1/4 cup jerk marinade

Egg Foo Young

Directions

1. Add the chopped bean sprouts to a bowl, add the diced pork and green onions. Season with salt, white pepper, MSG, sugar and sesame oil. Add in the cornstarch then crack the eggs into the bowl. Gently fold everything together.

2. Heat the oil to 375°F, scoop the egg mixture using a wok ladle and slowly lower it into the hot oil. Cook for a few minutes per side until it’s golden brown and the middle is cooked through. Remove and set it aside to drain.

Ingredients

• 1 cup jerk pork ribeye, diced
• 1 1/2 cup bean sprouts roughly chopped
• 1/2 cup green onions
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp MSG
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 3 Tbsp cornstarch
• 8 eggs
• oil for frying

Directions

1. For the rice, add oil to a wok or skillet and scramble the eggs until done then set to the side.

2. In the same dish, sauté the bean sprouts, and bell pepper for about 5 minutes until translucent. Add in the day-old rice along with the dark soy sauce, oyster sauce, MSG, garlic powder, and white pepper.

3. Sauté the rice until fully reheated then add in the cubed pork and cook for a few more minutes.

4. Serve the egg foo young over the rice and enjoy!

Ingredients

• 1 cup jerk pork, cubed
• 4 eggs
• 1 cup bean sprouts
• 1 cup red and green bell pepper
• 4 cups day-old rice
• 2 Tbsp dark soy sauce
• 2 Tbsp oyster sauce
• 1 tsp MSG
• 2 tsp garlic powder
• 1 tsp white pepper