This is absolute comfort food for me and about 1 billion other Chinese people out there. Usually it is served on top of rice, but last night, I served it with some noodles, and blanched bean sprouts, chives, and A-choy (Chinese lettuce similar to romaine). It is a very simple dish and relatively healthy. This recipe serves 4-6 people.
Ingredients
4-6 hard boiled eggs, peeled (one per person)
1.5 pounds of ground pork
2 t soy sauce
1 t cooking wine
1 t 5 spice powder
1 T cooking oil
4 T fried shallots
1/3 cup + 1T of soy sauce
1 t dark soy sauce (optional)
3 cups of water
1 T sugar
1 T water + 1 t cornstarch
1. Marinate the ground pork with the 2 t of soy sauce, wine, and 5 spice powder for about 20 minutes. Meanwhile, you can start a pot of boiling water to hard boil the eggs. Once the eggs are cooked, cool and peel.
2. Heat up a saute pan and add 1 T of cooking oil. When the oil is hot, add the fried shallots in to release the flavors. The shallots will probably absorb most of the oil, but that is ok. This process only takes about 30 seconds.
3. Add the ground pork mixture and cook until the meat is about 90% brown. (If you want, you can drain the grease) Thenthe soy sauces, water and simmer for about a minute. At this point, you can just add the eggs, or transfer the sauce into a sauce pan and simmer for another 20 minutes. The main point is that you want the sauce to cover the eggs so that the everything can braise for awhile.
4. Add the sugar and the cornstarch slurry to thicken up the sauce and simmer for about 5 minutes longer.
5. Serve on top of rice, pasta, or tofu. This also freezes well, so if you want to make up a big batch, you can just freeze the sauce and defrost what you want to eat later. (Although, the eggs don't freeze so well)
Ingredients
4-6 hard boiled eggs, peeled (one per person)
1.5 pounds of ground pork
2 t soy sauce
1 t cooking wine
1 t 5 spice powder
1 T cooking oil
4 T fried shallots
1/3 cup + 1T of soy sauce
1 t dark soy sauce (optional)
3 cups of water
1 T sugar
1 T water + 1 t cornstarch
1. Marinate the ground pork with the 2 t of soy sauce, wine, and 5 spice powder for about 20 minutes. Meanwhile, you can start a pot of boiling water to hard boil the eggs. Once the eggs are cooked, cool and peel.
2. Heat up a saute pan and add 1 T of cooking oil. When the oil is hot, add the fried shallots in to release the flavors. The shallots will probably absorb most of the oil, but that is ok. This process only takes about 30 seconds.
3. Add the ground pork mixture and cook until the meat is about 90% brown. (If you want, you can drain the grease) Thenthe soy sauces, water and simmer for about a minute. At this point, you can just add the eggs, or transfer the sauce into a sauce pan and simmer for another 20 minutes. The main point is that you want the sauce to cover the eggs so that the everything can braise for awhile.
4. Add the sugar and the cornstarch slurry to thicken up the sauce and simmer for about 5 minutes longer.
5. Serve on top of rice, pasta, or tofu. This also freezes well, so if you want to make up a big batch, you can just freeze the sauce and defrost what you want to eat later. (Although, the eggs don't freeze so well)