《 Grandma Kitchen 3》 Pan Fry Minced Pork with Eggs

Recalling my childhood, I could remember my mum loved cooking pork dishes. She cooked different types of pork dishes such as pan fry pork mince with eggs, steam pork minces, braised pork berry, pork berry soup and sweet and sour pork ribs. Among these delicious dishes, mum’s favorite was “pan fry minced pork with eggs” and this too became my favorite pork dish.

Historically, most Chinese families take pork as their main protein source because they rear pig in their village farm. Other type of meat like fish or beef would be considered expensive for them. In my family, mum had to cook for about twenty people daily and having to save money, she opted for pork. This reflects the virtue of mum’s character.

During the old days, minced pork was not sold in the local market. Whenever we heard knife’s chopping sound, we knew immediately that mum would be cooking ‘fry minced pork with egg’ for dinner. This brought great joy to all of us children. After mincing the pork which took at least half an hour, mum would be sweating with exhaustion and her palm turned red. Yet she persevered on joyfully.

Mum then seasoned the minced pork with soy source, sesame oil and a pinch of pepper, sugar and salt. After leaving the seasoned minced pork for about half an hour, mum would pour in five eggs (already beaten in a bowl) ans finely chopped shallots and mixed it well with the pork mince. She also added a dash of corn flour in the mixture. Mum then prepared the minced meat into pieces (circular and flat) which we called “pork minced cake”. She then fried them till both sides of the “minced pork cakes” turned brown.

(In those days, cooking oil was not sold in the market. Hence, every household has to prepare their own cooking oil. Some people used coconut oil while others pork oil. Mum preferred the pork oil which she prepared by cutting pork fat into small pieces and then cook them. The fat then turned into lard. Mum stored the lard in a pot and used them whenever she needed it.)

Mum usually served the fried “minced pork cake” in two ways. The first was as it is : the pan fried minced pork cakes, all ready to be eaten. In the second way, mum would fry the chopped shallot till brown. She then added in a cup of water, 1-2 tablespoon of soy sauces, a pinch of salt and pepper. When boiled, mum would put in the minced pork cakes and let it simmer for about 10 to 15 minutes. Lastly, mum would add one tablespoon of corn flour (dissolve in water) and spring onion into it. The dish was now ready to be served. Growing up, I loved the fragrance and taste of this dish. I would consume two bowls of rice whenever this dish was served! This made Mum very happy, seeing her children enjoying her delicious dish.

Now that I am married and have my own family, I too cook this dish. All my children like it. Sometimes I also ordered the “minced pork cake” dish while in a restaurant just so as to compare it with my mum’s recipe. Needless to say, I think my mum’s recipe is better!

INGREDIENTS:

Minced Pork 1 kg

Egg 5

Corn flour 1 tbsp

Light soy sauce 2 tbsp

Pepper ½ tsp

Sugar 1/2 tsp

Salt 1/2 tsp

Sesame oil 1 tbsp

Spring onion 1 stalk

Shallots 10 （ finely chopped ） http://grandmabao.blogspot.co.nz/