Pork & Egg

Name: Pork & Egg
Yield: 2 Servings
Cuisine: British
Ingredients: 200 g thinly sliced Pork Belly *cut into large bite-size pieces; Oil *optional; Salt & Black Pepper; 3-4 Eggs *whisked

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, I cooked thinly sliced Pork Belly for dinner. I was tired and couldn’t think of any particular dishes, so I just stir-fried it and seasoned with Salt & Pepper. I was afraid the amount was not enough for us, then I added Eggs. I just poured whisked Eggs over the cooked Pork. Biding ingredients with Egg is a popular cooking technique in Japanese cuisine, but in this case, the ingredient was Pork only. What a lazy dish! I have never cooked such a thing before. However, it was SO GOOD!!! You might want to try it.

Hiroko Liston @hirokoliston

Saved

Ingredients

2 Servings

200 gthinly sliced Pork Belly *cut into large bite-size pieces
Oil *optional
Salt & Black Pepper
3-4Eggs *whisked

Saved

Steps

1

Heat a frying pan, non-stick preferred, over medium high heat, Oil it if required, and cook Pork Belly until nicely browned. Season with Salt & Pepper. *Note: You can add other Spices and Herbs.
2

There must be plenty of Oil in the pan by now. Pour whisked Eggs over the Pork and leave it until bottom of the Egg is nicely browned. Then turn and stir until the Egg is softly cooked. DO NOT over cook it.