Pork Cutlet with Silky Eggs over Rice

Name: Pork Cutlet with Silky Eggs over Rice
Total time: 35 min
Ingredients: 2 large boneless chops (about 200g each) pork loin chops; 4 large, beaten eggs; 2 generous bowls cooked jasmine rice; 3 tablespoons, divided vegetable oil; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon (for color) dark soy sauce; 1 teaspoon sugar; 1 tablespoon mixed with 2 tablespoons water cornstarch; 2 cloves, minced garlic; to taste salt and white pepper

A beloved Hong Kong-style tea restaurant classic featuring a juicy pork cutlet draped in tender, velvety scrambled eggs, served over steamed rice with a savory brown sauce.

35 min

Medium

0 favorites

Story

This comforting dish, known as zyu baa wat dan fan in Cantonese, is a staple of cha chaan teng culture. The secret lies in the eggs—they should be softly set, almost custard-like, coating the meat rather than being scrambled into pieces.

Ingredients

pork loin chops 2 large boneless chops (about 200g each)

eggs 4 large, beaten

cooked jasmine rice 2 generous bowls

vegetable oil 3 tablespoons, divided

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

dark soy sauce 1 teaspoon (for color)

sugar 1 teaspoon

cornstarch 1 tablespoon mixed with 2 tablespoons water

garlic 2 cloves, minced

salt and white pepper to taste

Instructions

Prepare the pork

Pound the pork chops gently with a meat mallet to an even 1/2-inch thickness. Season generously with salt and white pepper on both sides. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chops for 3-4 minutes per side until golden brown and cooked through. Remove and set aside, keeping warm.

Make the silky eggs

In the same pan, add the remaining oil and sauté the minced garlic for 30 seconds until fragrant. Pour in the beaten eggs and let them sit for about 20 seconds. Using a gentle pushing motion from the edges toward the center, create soft, creamy curds. When the eggs are still slightly wet but just set, remove from heat—they will continue cooking from residual heat. The texture should be custardy, not dry.

Build the sauce

Add the light soy sauce, oyster sauce, dark soy sauce, and sugar to the pan. Stir to combine. Pour in the cornstarch slurry and toss gently until the sauce thickens to a glossy consistency.

Assemble and serve

Slice the cooked pork chops into strips and arrange them over bowls of hot steamed rice. Spoon the silky eggs over the pork, then drizzle the savory sauce generously on top. Serve immediately while hot.