This dish is a Pork version of my ‘Omelette with Sweet & Sour Sauce’, but it is even easier to prepare because you won’t cook Omelette. Cook Eggs separately into soft Scrambled Egg, then stir-fry Pork and Vegetables. Absolutely easy!


2 to 3 Servings


1/2 tablespoon Oil *I used Sesame Oil
4 Eggs *whisked
Salt & White Pepper
150g thinly sliced Pork Belly *cut into bite-size pieces
4 Shiitake Mushrooms *cut into bite-size pieces
2 Spring Onions *thinly sliced diagonally
*Note: You may wish to add other Vegetables, e.g. Shimeji Mushrooms, Oyster Mushrooms, Garlic Chives, etc.
Salt & White Pepper
2 teaspoons Potato Starch OR Corn Starch *mixed with 2 teaspoons Water

1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sugar
1 & 1/2 tablespoons Soy Sauce
1/2 tablespoon Rice Vinegar *add extra if you like it more sour
Salt *as required

  1. Place all the Sauce ingredients in a small saucepan and mix well. Check the flavour, and add Salt if required depending on the saltiness of Chicken Stock you use. *Note: Do not start heating yet.
  2. Whisk Eggs and lightly season with Salt & White Pepper. Heat Oil in a frying pan, cook the Egg softly, and transfer to a plate or the bowl you used to whisk the Eggs.
  3. Add extra Oil to the pan if required, cook Pork, then add Shiitake, and lightly season with Salt & White Pepper. Add Spring Onion and stir. Return the cooked Egg and combine.
  4. Heat the saucepan with the Sauce ingredients in it, and bring to the boil. Gradually add the Potato Starch (OR Corn Starch) mixture, stirring constantly, until the sauce is thickened.
  5. Place the Pork & Egg mixture on a serving plate, pour the sauce over, and enjoy with freshly cooked rice.