Minus the slow-poached egg, this is a variation on one of my standard dinners… usually I eat it tossed with noodles and it’s much better that way than with rice. This one wasn’t the best but you get the idea.
The slow-poached egg is another one from Momofuku. The very abbreviated version of the story he tells in the book, is that old Japanese women would take baskets of eggs to the hot springs and the water was the perfect temperature to poach them inside the shell.
The recipe says to hold them in a bath of water between 140 and 145F for around 45 minutes. I did it for exactly that long and they were still a little bit too loose. I think something closer to an hour would have been better.
You can also see in the picture below that the eggs are sitting on the lid of another pot inside my dutch oven – this was to keep them from sitting on the bottom where the pot is hotter than the rest. The pot lid proved not to be the best solution because it trapped the water that was heating underneath it and made circulation a problem. I’d suggest using something more porous. The best solution would be a metal steamer basket – the kind your grandma always used to steam broccoli in until it was brown and soggy.
The ground pork/sauce thing is something that I make pretty regularly and the ingredients always change but the basic premise is – ground pork flavored with some combination of soy sauce, rice wine, vinegar and chilis. This particular incarnation went something like this:
- Onions and garlic sauteed with whole dried chilis.
– Ground pork, sauteed till brown
– Sauce mixture of: soy sauce, mirin, Shaoxing cooking wine, red vinegar & water steeped with strong oolong and roasted green tea*
– Diced bok choy
I poured the meat sauce over rice, topped it with a pan-fried slow-poached egg, and topped it all with some chopped up Belgian endive, a few peanuts and some sesame seeds.
*A lot of times when I don’t have stock or broth around, I’ll brew a pot of tea to use as a base for soups and sauces to give them some extra flavor. Oolong and roasted green tea (hojicha) work great – especially for Asian dishes.