This Taiwanese meat dish is best served with rice. Just add some cooked greens and Japanese radish pickle, and you have a complete, protein-filled meal.
Ingredients:
- 1kg pork
- Half bowl soy sauce, quarter bowl dark soy sauce,
- Large piece rock sugar
- Half bowl dried onion
- 2 star anise
- 2 tablespoons dried garlic
- 2 tablespoons dried shrimp (soaked for a couple of hours, then chopped)
- Half bowl red rice wine,
- 7 small eggs
Method:
- Cut pork into 5mm square chunks
- also get the other ingredients ready as shown in the picture
- Dry fry the pork chunks (use a little lard if not much fat on the meat)
- Once water has evaporated and meat is slightly browned, add the shrimps
- Add rock sugar and star anise and stir
- Add dried garlic and stir
- Add the rest of the ingredients except the eggs and only half of red rice wine
- Cover and steam the food for about 5 minutes, turning the heat to medium
- Add some hot water – just enough to cover the food
- Add eggs and cook covered
- Cook for 30 minutes, occasionally turning the eggs to absorb the flavours
- Add the other half of rice wine, cover and cook for 2 more minutes
- Serve with rice and cooked greens
