Minced Pork with Eggs also known as Mun Lon, a Hakka style pork dish. This dish is literally the first Medanese/Hakka dish that I learned from my dad. Unlike the photo, normally our family never used any garnish because they don’t like to waste money on garnish.
In Indonesia, Malaysia, and Singapore, Hakka people are sometimes known as Khek, from the Hokkien (Southern Min) pronunciation Khek of 客 (Hakka: Hak).
Based on my knowledge, Mun means scrambled and Lon means egg in the Hakka dialect. I am not as fluent, but I can speak with my elderly family easily.
There’s a lot of variation of minced pork dishes mixed with eggs in the Hakka food culture, and this one is one of the easiest to cook and less time consumed.
This dish takes only 20 minutes to cook. With such a short time, the key to have flavourful minced pork is to use a lot of garlic and stir fry it with oyster sauce. This process will help to get rid of the porky smell and soaked it with umami.
Umami (/uːˈmɑːmi/, from Japanese: 旨味 [ɯmami]) or savouriness is one of the five basic tastes (together with sweetness, saltiness, sourness, and bitterness). It has been described as characteristic of broths and cooked meats.
Before posting this recipe, I did some Google research. Apparently, every Hakka family has a different take on Mun Lon. Some add a bunch of vegetables for colour, some stir-fries it with no water, and some deep-fried it with potato.
Our version has broth in it and best served with steamed rice!
Minced Pork with Eggs (Mun Lon)
Equipment
- wok
Ingredients
- 300 grams Pork Leg minced
- 4 pieces Egg beaten
- 5 cloves Garlic chopped
- 1 tbsp Chicken Stocks Brand: Knorr
- 1 tbsp Oyster Sauce Brand: Lee Kum Kee
- 1 tbsp Soy Sauce Brand: Cap Angsa
- 1 tsp Salt + Pepper to taste
- 3 tbsp Cooking oil vegetable oil preferred
- 250 ml Water
- 1 stem Coriander / Parsley / Spring Onion optional for garnish
Instructions
- Grab a bowl, beat 4 eggs. Then add 1 cup of water (250ml), mix well – set aside
- Prepare the wok. Pour cooking oil
- Add chopped garlic and saute until fragrant
- Add minced pork and then add oyster sauce, stir well
- Add chicken stock, salt & pepper then cook until browning
- Once the pork meat is cooked, slowly add the watery eggs, let it simmer
- Wait until the eggs are half cooked, grab a ladle then push the eggs towards the middle from every side to create fluffy eggs around the pork
- Adjust the flavour by adding soy sauce and do not stir too rough so the fluffy eggs are still intact
- Serve with parsley or spring onion on top
This recipe might be a bit tricky to explain with words. Hopefully one day I could make a video and show the technic to create the fluffy eggs!
