Pork Fillet with Salted Egg Yolk 咸蛋黄炒腰肉

One of our all time favourites which I will cooked when we are not so bothered by the cholesterol level contributed by the salted egg yolks.

In fact, sometimes, I'll use 3 yolks instead of 2, like in this case. Hence, I leave the egg yolks in bigger pieces so we are able to nibble on it. However, 2 egg yolks are sufficient.

You'll notice that I'm using pork loin, which is really tender, instead of the usual prawns for this dish. It's as good!

Ingredients:

• 250g Pork Loin
• 2-3 Salted Egg Yolk
• 1 stem Curry Leaves, discard stem
• 1 Red Chilli, cut
• 1 tablespoon Butter
• 2 tablespoon Evaporated Milk
• 1/3 teaspoon Salt
• 1/2 teaspoon Sugar

Marinade:

• 1/2 tablespoon Oyster Sauce
• 1/2 tablespoon Light Soy Sauce
• 1/2 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil
• 4 tablespoon Corn Flour
• 1 Egg
• a dash of pepper

How to do it:

1. Cut meat into bite size.
2. Marinate the meat for 30 minutes.
3. Deep fry till just done. 
4. Drain well and set aside .
5. Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
6. Smash cooked yolks.
7. Melt butter and add in curry leaves and fry till fragrant.
8. Add in cut chilli, salted yolks, evaporated milk and pre-cooked meat.
9. Toss well quickly.
10. Add salt and sugar to taste.
11. Stir till well combined.
12. Dish and serve immediately.