This is a very hearty and comfort dish that I got to try for the first time during my second year of college. It was introduced to me by a Taiwanese schoolmate. We would go to the gym together and get very hungry afterwards so we often sought for fast, cheap, authentic food that would fill our empty stomachs. One day we came across a restaurant named Kung Food (BTW is a brilliant name given its originality and creativity). It was a small take-out or dine-in restaurant with only a few tiny tables that was designed to serve students who are mostly on a tight schedule and can only spare a few minutes of their precious time to stop by and pick up a lunch box. Which I think is wonderful marketing. You simply come in and order from a humble menu (who got time for a 4-page, 80 dishes menu) to create your own lunch box that includes a base, meat, sauce and 2 sides. For $5 – $7 ! Wonderful as it was, unfortunately I must say I wish I could turn back time and persuade the owner, because IT IS NO LONGER OPEN. Ultimately there was no other way for me to have my favorite dish from there besides making my own, I tried to recreate it and this is what I ended up with. Authentic or not, I’ve gotta say it’s enough to satisfy me.
- Eggs (as many as you want)
- 1 pack of ground/minced pork
- 2 tablespoons Chinese cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 Shallot (minced)
- 3 thin slices ginger (minced)
- 1 clove garlic (minced)
- 1 pinch ground white pepper
- 1 pinch Chinese Five-Spice powder
- 1 star anise
- Black pepper, sugar to taste
Hard boil the eggs. Meanwhile cook pork with shallot, ginger, garlic until cooked thoroughly (no pink pieces left), then add soy sauce, dark soy sauce, star anise, five spice, cooking wine. Stir to mix well, 3-5 minutes. Peel the eggs, then add into pork. Pour in warm to hot water, make sure to cover surface of pork and eggs by 1 inch. Cover and simmer for 1-2 hours. The longer it’s braised, the better it tastes. Serve with steamed rice and vegetables.