We have a lot of salted eggs that’s been sitting inside our refrigerator for a while now, so since I wasn’t actually liking what our nanny’s planning to cook, I decided to just make dinner.
I cut up some pork cubes into more manageable pieces, fats and all, and tossed it in a dry mixture of salt, pepper and flour. I deep fried these until they’re golden brown and set them aside to drain the oil.
In another pan, I heated up a bunch of chilies and just tossed them around the pan. (There’s a lot of tossing in this recipe.) Once they’re nice and popping, I added the mashed salted egg yolks in along with some butter. I included a bit of the egg whites just to give that nice saltiness.
When the mixture was starting to bubble, I added in some evaporated milk, salt, pepper, butter and fish sauce. When the milk was a bit reduced, I tossed in (see? Tossing) the pork and just mixed everything up until all the pork was coated in the egg sauce.
Enjoy with hot, white rice.
What I used:
- Pork cubes – guessing this is the belly part?
- All-purpose flour
- Salted eggs
- Red chilies
- Evaporated milk
- Fish sauce (we call this patis)