Crisp Pork With Scrambled Eggs and Yellow Chives

Name: Crisp Pork With Scrambled Eggs and Yellow Chives
Total time: 20 min
Yield: Serves 2
Ingredients: 3 ounces finely chopped pork shoulder; 1 teaspoon fish sauce; 1 tablespoon canola oil; Salt; Freshly ground white pepper; 2 tablespoons yellow Chinese chives cut into 1-inch strips; 4 eggs, beaten with a pinch of salt

By Amanda Hesser

Total Time: 20 minutes
Rating: 4(22)
Comments: Read comments

This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco. You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.

Featured in: Recipe Redux; 1909: Eggs Eli

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Ingredients

Yield:Serves 2

3ounces finely chopped pork shoulder
1teaspoon fish sauce
1tablespoon canola oil
Salt
Freshly ground white pepper
2tablespoons yellow Chinese chives cut into 1-inch strips
4eggs, beaten with a pinch of salt

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.
Step 2
In a nonstick sauté pan set over medium-high heat, brown the pork until crisp and no longer pink. Add the chives and cook 1 minute more. Reduce the heat to medium, add the eggs and stir them around the pan until the eggs set. Accompany with white rice and gai lan with anchovies.