Ingredients
Pork Mixture
| ground pork |
1/2 pound (8 ounces)
|
| soy sauce |
2 Tablespoons
|
| minced ginger |
2 Tablespoons
|
| sichuan Pepper |
1 Tablespoon
|
| sugar |
1 teaspoon
|
| cornstarch |
1 teaspoon
|
Egg Mixture
| eggs |
2, split in half for a total of four halves
|
| water |
1 cup
|
| chicken stock |
1 cup
|
| sesame oil |
2 teaspoons
|
| salt and pepper |
pinch
|
Garnish
| green onion stems, chopped |
2-4
|
| chilli crisp |
drizzle
|
Directions
- COMBINE all Pork Mixture ingredients in a bowl and MARINATE for at least 20 minutes covered in refrigerator.
- 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 to begin to boil, ADD the Egg Mixture ingredients into an aluminum 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.
- 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 chili crisp.
NOTE
- To ensure food safety, eggs and ground meat should be cooked to a temperature of 160°F.