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:

1. Cut pork into 5mm square chunks
2. also get the other ingredients ready as shown in the picture
3. Dry fry the pork chunks (use a little lard if not much fat on the meat)
4. Once water has evaporated and meat is slightly browned, add the shrimps
5. Add rock sugar and star anise and stir
6. Add dried garlic and stir
7. Add the rest of the ingredients except the eggs and only half of red rice wine
8. Cover and steam the food for about 5 minutes, turning the heat to medium
9. Add some hot water – just enough to cover the food
10. Add eggs and cook covered
11. Cook for 30 minutes, occasionally turning the eggs to absorb the flavours
12. Add the other half of rice wine, cover and cook for 2 more minutes
13. Serve with rice and cooked greens

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About the Author

Globetrotting Editor