How to Make Delicious and Flavorful Pork Chop Rice with Egg Easily at Home

How to prepare Rib Rice with Egg

• 1

  Prepare and Marinate the Ribs

  Wash the ribs thoroughly; you can choose to cut off the bone or keep it whole as you like. Use a hammer to gently pound both sides of the meat to make it tender and absorb flavor better.

  Mix the marinade sauce with 1 tablespoon of palm sugar (or regular sugar), 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of fish sauce, and 1 tablespoon of honey.

  Add 100ml of unsweetened fresh milk, 2 tablespoons of condensed milk, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of pork fat (after rendering the fat), 1 teaspoon of ground pepper, 1/2 tablespoon of annatto oil, and 1/3 teaspoon of salt, and mix well until completely dissolved.

  Tip:

  • You can substitute onion powder and garlic powder with chopped onion and garlic.
  • Annatto oil can be replaced with regular cooking oil if not available.

  Effective methods to eliminate the smell of ribs

  • The ribs can be rubbed with salt for about 2 minutes, then rinsed thoroughly.
  • You can also soak the meat in a diluted saltwater mixture for 10 – 20 minutes, then rinse to effectively remove the smell of the meat.

  Put the marinated ribs in a bowl, mix well, transfer to a plastic container, seal tightly, and place it in the refrigerator overnight for the best flavor.

  

  

  

  
• 2

  Prepare other ingredients

  Clean the pork fat you bought, cut it into small equal square pieces, and let it drain separately.

  Onions, shallots, and cassava after peeling should be cut into small pieces.

  Soak black mushrooms and dry vermicelli in 2 separate bowls with clean water until they swell and soften, then take them out and rinse. Drain excess water, then cut off the stems of the black mushrooms.

  How to properly soak dried black mushrooms (wood ear mushrooms)

  • Black mushrooms should only be soaked in cold water, absolutely do not use hot water to avoid altering their properties, which can be harmful to the body.
  • Additionally, the maximum soaking time for black mushrooms is 3 hours; do not soak for too long, as this will be safer when using!

  See details: How to properly soak black mushrooms

  

  

  

  
• 3

  Marinate the sausage

  Add all the ingredients from the onion, shallots, and wood ear mushrooms into a blender, then transfer to a bowl along with minced meat.

  Separate the shells from 3 duck eggs and add them together, then separate 1 more egg but keep the yolk in a separate bowl.

  Season with 2 teaspoons of seasoning powder, 1/3 teaspoon of monosodium glutamate, 1/2 tablespoon of fish sauce, 1 teaspoon of sugar, and mix everything together.

  Cut the softened vermicelli into small pieces, add a little ground pepper, and mix everything once more to create the sausage mixture.

  Beat the reserved duck egg yolk with 1 teaspoon of annatto oil.

  

  

  

  
• 4

  Make fish sauce

  Put a pot on the stove with 2 cups of clean water, add 1 cup of sugar, 1/2 cup of fish sauce, 1/4 teaspoon of salt, and boil over medium-high heat while stirring until the sugar is completely dissolved.

  When the mixture starts to boil vigorously, reduce the heat, cook for about 3 more minutes until the liquid thickens slightly, then add 1 tablespoon of vinegar and turn off the heat.

  Pour the fish sauce into a bowl and wait to enjoy.

  

  
• 5

  Steaming the sausage

  Place the egg sausage bowl into the steamer, covering it with a clean cloth over the pot’s mouth to ensure the steam penetrates evenly without dripping into the sausage bowl.

  Cover the pot tightly and start steaming on high heat for about 15 minutes, then open the lid and check the sausage’s doneness by poking it with a bamboo skewer; it should feel dry without any moisture.

  At this point, use a brush to evenly spread a layer of duck egg yolk on the surface, cover the lid and steam for another 5 minutes.

  

  
• 6

  Grilling the meat

  Brush a little cooking oil on the grilling rack to prevent sticking, place the marinated meat on top, and start grilling until the meat is golden brown on both sides.

  Tip:

  • You can grill using charcoal, the oven as you prefer!
  • While grilling, if the surface of the meat is well-seared, you can brush additional layer of pork fat on top to make the meat much softer and more fragrant.

  

  
• 7

  Making scallion oil and crispy pork fat

  Put all the pork fat into the pan, turn on medium heat, stir continuously until you get crispy pork fat that is evenly golden, then turn off the heat when the oil has rendered out.

  Pour all the crispy pork fat and hot oil evenly into a bowl of finely chopped scallions mixed with 1/2 teaspoon of salt, helping the scallions cook while still retaining their beautiful green color.

  How to make crispy pork fat that doesn’t splatter oil

  • Make sure the pork fat is dry before putting it into the pan to minimize oil splatter.
  • While rendering the pork fat, you should keep the heat at medium to avoid high heat that can burn the pork fat and cause oil to splatter.
  • The maximum time to render pork fat is about 10 – 15 minutes, which is just enough time for the pork fat to turn golden and crispy.
  • Do not render for too long, as the pork fat will shrink more and lose its deliciousness.

  

  

  
• 8

  Frying eggs

  Use the pan where you rendered the pork fat to fry 3 eggs, wait until the surface of the eggs is slightly golden before flipping to avoid breaking them.

  
• 9

  Final Product

  Now just place the white rice on a plate, arrange the egg pie, pork ribs, chicken egg, add some fried pork skin, and a bit of pickled mustard greens as a side dish. When eating, drizzle some fish sauce over it for perfection.

  The colors of the rice plate are eye-catching and visually appealing, the aroma is subtly enticing, sure to make your whole family love it!