Creamy Salted Egg Pork - Zi Char Style!
So creamy, it's almost sacrilegious.
So a couple of years back, a certain potato chip company that also used to be in the zichar business (local speaker for stirfry) started the whole salted egg craze, causing Singapore and the rest of Asia to literally go berserk over anything salted egg flavoured. That includes salted egg fries, salted egg chicken, salted egg crabs and of course salted egg pork. Imagine biting through a piece of creamy coated pork nugget, bursting with the umami-ness of the salted egg sauce. Your teeth then meets a layer of juicy fats sectioned in between the meat and crispy flour coating and it all melts in your mouth as you chew through it. Eaten with white rice, there is nothing quite as decadent, addictive and delicious as this dish.
On a side note, there is apparently a coffee shop in the Eastern part of Singapore that only sells this dish with white rice. I've heard mixed reviews about the place though, but if you're too lazy to make this and happen to live nearby, then that's another alternative as well!
To make this dish, it would be best if you could get a cut of pork called Bu Jian Tian (literally translated in Mandarin as "never see the sky") because it belongs to a part of the pig that obviously does not see the sky. This part of the pig is usually used for roasting Char Siew and if you ask me, the best part is the caramelised honey fatty bits. But if you can't get this at the butcher's, pork collar which has lesser fats would do as well. Or perhaps, kurobota pork would do too!
So here's how you can make a dish of Creamy Salted Egg Pork that's sure to impress your family and friends!
500 g pork collar
1.5 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tsp sugar
1 cup rice flour
1 cup potato starch
Salted egg sauce:
50g unsalted butter
4 tbsp salted egg powder
4 small chillies, cut into pieces
25-30 curry leaves
1 tsp sugar
1/2 tsp salt
1/2 cup evaporated milk
Cut the pork into 2 cm cubes
Marinate the pork in the seasoning for at least 30 minutes.
Coat the pork in the mixture of rice flour and potato starch. Deep fry at 6-7 minutes till golden brown.
Remove and drain the pork cubes. Let them rest for at least 1 minute, then return the cubes to the fryer for another 30 seconds at high heat. This extra step forces the excess oil out of the pork, whilst making it extra crispy.
To make the salted egg sauce, add the butter to a clean wok. Stir in the curry leaves and chillies. Add the salt and sugar.
When the butter starts to bubble, add the evaporated milk. Bring to a gentle simmer.
When the sauce thickens, turn off the heat. Add the fried pork nuggets into the wok to coat.
Serve with warm white rice.