Brown Rice, Pork and Eggs

June 14th, 2011

Serving of Brown Rice, Pork and Eggs

As usual, I bought an item, then looked into how to use it. I found cooked, salted duck eggs at Wing Wa Market. I love the egg yolks in Moon Cakes, and found recipes for the duck eggs mixed in with steamed pork with a chicken egg on top, and salted duck eggs in congee….so I combined the two.

Recipe:
4 servings cooked Brown Rice
1 cooked Salted Duck Egg
1/8 lb diced Pork
1 chicken egg
Fresh Ground Pepper
Fresh Grated Ginger
Soy Sauce

Directions:
1. Cook brown rice according to package directions, substituting soy sauce for salt.
2. Place cooked rice in a mixing bowl.
3. Dice or shred Duck Egg, depending on the texture you get – I shredded by hand
4. Add diced pork to bowl
5. Grind in pepper and ginger to taste
6. Splash some soy sauce over all
7. Mix well, making sure the pork is incorporated throughout
8. Place in a heat-proof dish and make dents around the top
9. Open chicken egg and spread it over the dents in the mixture
10. Steam for 20 minutes
11. Serve

Serves 4 as side dish, 2 as main. If used as a main dish, you could double the amount of pork. I froze the rest of the pork for later use

Steamed Brown Rice, Pork and Eggs

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