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Friday, June 24, 2016

EZCR#61 - CRISPY STREAKY PORK WITH SCRAMBLED EGGS

This is a pale looking dish but tasty dish that goes well with rice or mashed potatoes.  Lots of salad leaves and tomatoes to go with it, makes a complete meal.
No oil is needed to cook this dish as the fats comes from frying of the streaky pork belly.
Ingredients
[serves 2]
200 gm streaky pork fillet - cut 2-3 inches length [seasoned with some salt and pepper]
2 large eggs 
1 stalk chopped spring onions
1 tbsp chopped garlic
some salad leaves and cut tomatoes
Seasoning to taste
1 tbsp wine
salt, msg and pepper to taste
  1. Beat eggs in a bowl and add in some cornstarch water.
  2. Heat up a non-stick wok, fry streaky pork until brown and oil oozes out.  Pour oil into beaten egg and mix well.  Set aside.
  3. Push meat aside, turn to high heat and pour in beaten eggs to fry by stirring constantly.  Push ingredients aside, add in garlic and fry until fragrant.
  4. Mix all ingredients together, add in seasoning and some water.  Let it boil until water is almost dry.
  5. Lastly add in spring onions.  Stir fry to mix.
  6. Dish up onto plate lined with salad leaves.  Serve immediately with rice or mashed potatoes.

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