MARCO CHENG | 鄭展朝
20. UK/HK. Foodie, pianist and teacher.
英國/香港. 食物和鋼琴愛好者, 英文教師.
Pan-fried Pork Mince with Mushrooms and Fried Eggs | 蘑菇煎蛋肉餅
Turn away my beloved vegs; this is for the meat lovers! Pork mince doesn't neccessarily imply spaghetti bolognese, but mix Chinese food with non Chinese ingredients aka fusion and you'll whip up something divine. Crispy on the bottom, but juicy overall. You'll see why...
豬肉碎的做法其實有很多，可是對很多外國人來說，豬肉碎平常都是用來做肉醬意粉。在這裡，我會示範怎樣用中英混合的材料來醃製我的豬肉碎，用不同的材料來煮一道即美味又特別的煎肉餅。底是脆的，上面還保持水分。看完菜譜你就知道...
Ingredients | 材料
Serves 2 (兩位用). Time required to marinate (醃製時間): 15 minutes. Time required to cook (烹調時間): 10 minutes
300g of ground pork mince
30g of chestnut mushrooms (any mushrooms can be used)
2 eggs
Finely chopped spring onions
2 garlic cloves, minced and chopped fine
2 tbsps of sesame oil
5 large tbsps of dark soy sauce
1 tbsp of chili oil
A handful of thyme
Salt and pepper
豬肉碎 300克
蘑菇30克, 可以用任何各種的蘑菇
雞蛋 2个
青葱，切粒
蒜頭 2塊，切小粒
麻油 2湯匙
頭抽 5大湯匙
辣椒油 1湯匙
麝香草
鹽和黑胡椒
Utensils | 厨具
Procedures in Photos | 照片步驟
(In case you don't know what's going on...)
All you need is a frying pan and a spatula, really. 只用煎鍋和鍋鏟就行了。
Procedures | 步骤
1. Marinate your pork with sesame oil, soy sauce, chili oil and thyme and mix well, then leave for 15 minutes.
用麻油，頭抽，辣椒油和麝香草等來醃製豬肉碎，然後搞好，等待15分鐘便繼續第二個步驟。
2. Get ready your frying pan, add a few tbsps of cooking oil and make sure that the pan is hot. Whilst heating, slice the mushrooms and chop the garlic finely.
預備好煎鍋，加幾湯匙油，要等到煎鍋熱了才把豬肉碎放進去。在等煎鍋弄熱的時候，把蘑菇切片和蒜頭切小粒。
3. Add in the chopped garlic and stir for a few seconds, before adding in your pork mince. Make sure that the juice from the meat starts to release before adding in your mushrooms.
放已切成粒的蒜頭在煎鍋裡，然後才放你醃製好的豬肉碎。等到豬肉開始放汁的時候，才放你切成片的蘑菇。
4. Stir well the mushrooms and pork mince. Add a tiny amount of spring onions and ensure that the meat/mushrooms are spread evenly in the pan - leave that for another minute or two.
混好蘑菇和豬肉。加一點青蔥，然後等多一兩分鐘。
5. Add in the eggs and wait till they start to cook; at this stage, put your stove in medium to low heat so as to let it cook without burning the bottom of your meat. When eggs are cooked, add in your final bits of spring onion, then serve.
加蛋，然後把火調低到中低火，以免把底煮透了。雞蛋熟了後，加多一點青蔥便可。
Tips | 提示
1. You can leave the pork mince to marinate for a longer time, if you desire a better, richer flavour. I personally think 15 minutes is enough to capture all the marinate flavours.
如果想把肉更入味，可以醃製更長的時間。我個人認為15分鐘已經足夠了。
2. You can mix the garlic together with the uncooked pork mince so as to prevent burning the garlic bits.
醃製豬肉的時候，未免不小心把蒜粒煮透，可以考慮把蒜粒和豬肉混在一起煮。
3. Optional: If you don't like thyme, you can also use rosemary - both herbs are essential for meat in order to enhance the flavour.
如果不喜歡麝香草的味道，可以改用迷軼香。兩種香草來醃製肉類可以加強肉的香味。
A sample of how you can complement this pork dish with veg and rice. Your typical Sunday lunch.