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Pork, egg and vegetables with Vietnamese mixed fish sauce

Pork, eggs and vegetables with Vietnamese mixed fish sauce

Thin slices of pork belly, egg curds, julienned carrot and green beans. Sweet, salty and tangy with bit of punch from sliced bird's eye chilies. Easy. Inexpensive. Cooks in 30 minutes.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 to 3 tablespoons cooking oil
  • 3 to 4 eggs beaten
  • 250 grams thinly sliced pork belly (8.8 oz), cut into strips about ¼-inch wide
  • 1 tablespoon fish sauce
  • 1 red onion peeled and thinly sliced
  • 4 cloves garlic peeled and chopped

Vietnamese mixed fish sauce

  • 3 tablespoons fish sauce
  • 3 tablespoons calamansi juice (or substitute lemon or lime juice)
  • 2 tablespoons sugar
  • 4 cloves garlic peeled and chopped
  • 2 bird's eye chilies thinly sliced

Vegetables

  • 100 grams green beans (3.5 oz) stringed and sliced thinly on the bias
  • 1 medium carrot peeled and julienned

Instructions

Cook the eggs

  • Pour the cooking oil into a wok and switch the heat to medium-low.
  • Pour in the eggs and stir briskly with a spatula to prevent the eggs from spreading.
    Stir eggs briskly over medium-low heat
  • Keep stirring until the eggs start to solidify and turn curdly.
    Curds begin to form
  • Turn off the heat. Break up the curds then scoop out and move to a plate.
    Eggs turn into soft puffy curds

Cook the pork

  • Spread the pork in the slightly cooled wok.
    Spread pork in cooled pan
  • Switch on the heat to medium low and allow the undersides of the pork strips to brown.
  • Stir and continue cooking until the pork starts to render fat.
  • Pour in the tablespoon of fish sauce and cooking, stirring often, until the pork strips are golden brown.
    Cook until no longer pink. Pour in fish sauce.
  • Stir in the onion slices and chopped garlic and cook until the onion slices soften a bit.
    Add onion slices and chopped garlic to pork.
  • Pour in about a cup and a half of water, cover then wok and simmer the pork until tender (should take about ten minutes) and the mixture is almost dry.
    Pour in water, cover and simmer.

Make the sauce

  • While the pork cooks, mix together all the ingredients for the sauce.
  • Taste and adjust the saltiness, tanginess or sweetness depending on your preference.

Cook the pork and vegetables together

  • Pour in about two tablespoons of the sauce into the pork. Cook, stirring, until almost dry.
    Pouring Vietnamese mixed fish sauce over cooked pork
  • Add the egg curds, green beans and julienned carrot to the pork.
    Egg curds, green beans, carrot and pork in wok
  • Pour in another two tablespoons of the sauce and two tablespoons of water. Stir, cover the wok and simmer everything together for four to five minutes.
    Pouring Vietnamese mixed fish sauce over egg curds, green beans, carrot and pork in wok
  • Taste, add more sauce if needed, and serve over rice.
    Pork, egg and vegetables with Vietnamese mixed fish sauce