This Chinese Dish Changed My Mind About Fried Eggs

• portioner: Ingredients (2-3 portion

Ingredienser

Pork belly (thinly sliced): 500g

Eggs: 4

Long green peppers (mild or spicy): 2

Garlic, sliced: 4 cloves

Neutral oil: for frying

The Sauce & Seasoning

Light soy sauce: 30ml

Dark soy sauce: 5ml (for color)

Shaoxing wine (rice wine): 15ml

Sugar: 5g

Salt: to taste

Vejledning

Slice the pork belly into thin strips. Chop the green peppers and chilies diagonally into large chunks.

Toss the peppers into a hot wok with a pinch of salt. Stir-fry until they are slightly blistered and smoky, then remove and set aside.

In the same wok, add oil and fry the eggs whole. Let the edges get golden and crispy and chop them into large, irregular pieces.

Fry the pork belly strips until they render their fat and become golden and crispy.

Add the sliced garlic, fresh chilies, and the fermented black beans. This is where that deep, funky umami flavor comes from.

Bring the blistered peppers and the crispy egg pieces back into the pan.

Pour in the light and dark soy sauce, plus a pinch of sugar. Toss everything at maximum heat for 30 seconds so the eggs soak up the sauce like a sponge.