Minced Pork with Egg- Quick One Pot – China Sichuan Food

Let’s use magic to transform the humble ingredients, minced pork and egg, into something super delicious and special.

Minced Meat with egg ( 肉末抱蛋) is a dish that perfectly embodies the philosophy of home cooking – simple, satisfying, and utterly delicious.

I love the texture of the dish the most. The crispy, savory, and aromatic minced pork pairs well with melt-in-your-mouth soft, silky eggs. How delicious it can be when mixed with rice or noodles!

There are lots of reasons why I want to recommend you try this. First of all, it is incredibly versatile. You can serve it for breakfast, lunch, or a quick after-work meal.
It is budget-friendly because we use super-easy and humble ingredients. You may also develop your version by changing the pork into chicken, beef, or even seafood. So let’s begin.

Ingredients

It is just a short ingredient list for this simple pork and egg one-pot.

• 300g (10 oz) ground pork – I recommend using pork with 30% fat. You can substitute with ground chicken, beef, or even turkey, though each will bring its character to the dish.
• Garlic and Ginger can provide the aromatic foundation.
• 2 green onions, chopped – Reserve the white parts for cooking with the meat, and the green parts for garnish. This dual use maximizes flavor and presentation.

For the Sauce:

• 2 tbsp. light soy sauce + 1 tsp. dark soy sauce – The base of our sauce, providing saltiness and umami.
• 1 tbsp. oyster sauce – This adds sweetness and depth. Vegetarian versions are available if needed.
• 1 tsp. sugar – Balances the saltiness and helps the sauce caramelize slightly.
• 1 tsp. sesame oil – Added at the end for fragrance. A little goes a long way.
• 1 tbsp. cornstarch – Mixed with the liquid to create a glossy, clingy sauce.
• 1 cup water
• dash of white pepper

Step-by-Step Instructions

Let’s start by combining the sauce. Mix soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper in a pot. Stir well.

In a non-stick pan, add around 1 tablespoon of cooking oil and fry the minced pork until crispy and golden brown. If your minced pork contains a higher ratio of fat, it will release some extra oil. Scoop the extra oil out and only leave around 1 tablespoon of oil.

It may take around 3-5 minutes. Then add garlic, ginger, and scallions, white. Fry for a while until you can smell the strong aroma from them.

Crack two or three eggs in the center. Pour the sauce along the edges of the pan and cover with the lid.

Let it simmer for around 2 minutes. Transfer out and serve with steamed rice and sprinkle with chopped scallions.

My way of serving is on top of steamed rice directly, as I love to mix the rice with the sauce. It has several features that I love the most. Firstly, crispy minced pork, soft-boiled egg, and lastly a savory sauce. Every bite is so comforting.

• 300 g 10 oz ground pork I recommend using pork with 30% fat
• Garlic and Ginger
• 2 green onions chopped

For the Sauce:

• 2 tbsp. light soy sauce + 1 tsp. dark soy sauce – The base of our sauce providing saltiness and umami.
• 1 tbsp. Oyster sauce – This adds sweetness and depth. Vegetarian versions are available if needed.
• 1 tsp. Sugar – Balances the saltiness and helps the sauce caramelize slightly.
• 1 tsp. Sesame oil – Added at the end for fragrance. A little goes a long way.
• 1 tbsp. Cornstarch – Mixed with the liquid to create a glossy
• 1 cup water
• dash of white pepper

Combine the sauce

• Mix soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper in a pot. Stir well.

Crispy the minced pork

• In a non-stick pan, add around 1 tablespoon of cooking oil and fry the minced pork until crispy and golden brown. Pour the extra oil and leave only around 1 tablespoon of cooking oil.

• It may take around 3-5 minutes. Then add garlic, ginger, and scallions, white. Fry for a while until you can smell the strong aroma from them.

Add egg, sauce and simmer

• Crack two or three eggs in the center. Pour the sauce along the edges of the pan and cover with the lid.

• Let it simmer for around 2 minutes. Transfer out and serve with steamed rice and sprinkle with chopped scallions.

Serving ideas

You can also try to pair it with noodles or congee. However, I will recommend serving with other vegetables like blanched vegetables or a light soup because of its high protein content.