Mongolian pork rice is Ben's favourite zi-char dish for dinner. When i saw a blogger cooked this, i immediately bookmarked it to try. The recipe calls for chilli paste which is different from the zi-char sweet version we are used but its nice nevertheless.
Preparate the sliced pork by pounding it into flat pieces to make it tender and easier for the marinate. Marinate the meat with soya sauce, pepper, chinese wine and sesame seed oil. Coat with corn flour and fry in shallow oil until 50% cooked.
Fry garlic and shallot with oil until brown, add curry leaves and chilli paste. Fry until fragrant and then add evaporated milk (i used 1/5 of the can). Season with salt and sugar (i add quite a bit as i prefer it a little sweet).
Add in pork and stir fry until the pork is coated with the sauce as it slowly thickens. Takes another 10 - 15 mins to cook.
For the french bean, i will first fry the ikan bilis with oil until crispy, then add the garlic. Fry garlic until brown and add french beans. Lastly, push french beans to the side and pour in the beaten egg into the pan. Wait till the bottom of the egg is cooked and pushed the french beans on top of the uncooked egg on top and flip the egg over. This ensures nice pieces of fried egg and some egg coating the french beans. Season with oyster sauce is all you need. My favourite french bean dish.
