Scrambled Eggs With Hand-Chopped Pork Recipe By Chef Charles Phan

To learn more about this recipe, see our related story, General Interest, in our San Francisco edition. 

Recipe adapted from Charles Phan, Wo Hing General Store, San Francisco

Scrambled Eggs With Hand-Chopped Pork
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Scrambled Eggs with Hand-Chopped Pork from Charles Phan, Wo Hing General Store, San Francisco
Prep Time
Cook Time
Total time: 25 minutes
  • 6 ounces pork butt, coarsely hand-chopped
  • 2 teaspoons fish sauce, divided
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup vegetable oil
  • 4 large eggs
  1. In a medium bowl, combine the pork, 1 teaspoon fish sauce, cornstarch, salt and pepper. Mix to combine and let marinate for 15 minutes.
  2. Heat a wok or large sauté pan over high heat until hot; the metal will have a matte appearance and a drop of water sprinkled onto its surface will evaporate on contact. Add the oil and heat until shimmering but not smoking. Add the pork and fry, stirring occasionally, until the meat is very well browned, about 5 to 7 minutes.
  3. While the pork fries, whisk together the eggs and the remaining 1 teaspoon fish sauce until well combined.
  4. Drain all but 1 tablespoon of oil from the wok, leaving the pork in the wok. Return the wok to the heat and when the pan is hot, add the eggs; they should puff immediately around the edges and begin to brown. As they cook, run a heatproof spatula though the center of the eggs to break them up, but resist the urge to constantly stir. When the eggs are just set but still very soft, transfer to a warmed plate. Serve immediately.
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