Mini Omelette Pouches (Hor Pow Tan)

Method12 steps · about 30 min

1. 1

   Step 1: Mix the 200 g minced lean pork with the marinade ingredients: one pinch salt, ½ tsp light soy sauce, ½ tsp cornstarch, 1 tsp oil and one dash pepper. Cover and refrigerate for 15 minutes while preparing the eggs, herbs and garlic.

   Finish chilled pork marinade · 15 minUses 200 g lean pork, minced · 1 pinch salt, for pork marinade · ½ tsp light soy sauce, for pork marinade · ½ tsp cornstarch, for pork marinade · 1 tsp oil, for pork marinade · 1 dash pepper, for pork marinade

2. 2

   Step 2: Beat the four eggs and mix in the separate ¼ tsp salt. Keep the bowl chilled during preparation.

   Uses 4 eggs · ¼ tsp salt, for eggs

3. 3

   Step 3: Wash and dry the 3–4 spring-onion stalks, then cut them into small pieces. Wash and dry the 1–2 parsley stalks separately for garnish. Prepare the measured 1 tsp chopped garlic before heating the wok.

   Uses 3–4 spring-onion stalks · 1–2 parsley stalks, for garnish · 1 tsp chopped garlic · Clean water, for washing spring onion and garnish

4. 4

   Step 4: Mix the chopped spring onion from step 3 into the salted eggs from step 2. Keep the mixture ready in its chilled bowl for the cooked pork.

   Uses Spring onion only, excluding parsley, garlic and washing water · Salted beaten eggs

5. 5

   Step 5: Heat the 1 tbsp pork-frying oil in the wok over medium heat. Add the prepared garlic from step 3 and fry until fragrant without burning.

   Uses 1 tbsp cooking oil, for garlic and pork · Garlic only, separate from the spring onion and parsley

6. 6

   Step 6: Add the chilled marinated pork from step 1 to the garlic and oil from step 5. Stir-fry for about 2–3 minutes, checking from 2 minutes, until the mince is fully cooked and reaches 71°C. Continue as needed before adding it to the eggs.

   Check fully cooked minced pork · 2 minUses Chilled seasoned minced pork · Fragrant garlic and pork-frying oil

7. 7

   Step 7: Lift the fully cooked pork and its garlic from step 6 into the spring-onion egg mixture from step 4 and mix well. Leave excess frying oil behind. Keep the bowl ready and proceed promptly to frying the pouches.

   Uses Lifted cooked mince and garlic only, excluding excess frying oil left in the wok · Salted spring-onion egg mixture

8. 8

   Step 8: Empty the earlier wok, let it cool enough to wash safely, then wash and dry it, or use another clean dry pan. Heat the separate 1 tsp first-pouch oil over medium heat. Scoop two Chinese soup-spoonfuls from the mixture in step 7 into the pan and fry for 1–2 minutes, checking from 1 minute, until set enough to fold. Keep the remaining mixture separate in its bowl.

   Fold first omelette pouch · 1 minUses Clean water, for safe wok cleaning · 1 tsp oil, for the first omelette pouch · Two Chinese soup-spoonfuls only; the spoon volume and batch share are unspecified

9. 9

   Step 9: Fold the omelette from step 8 in half, making a semicircular pouch. Continue frying this side for another 1 minute.

   Turn folded omelette pouch · 1 minUses First-side-fried omelette in its cooking oil

10. 10

    Step 10: Turn the folded pouch from step 9 onto its opposite side and cook until lightly browned and fully set in the center, reaching 71°C with no runny egg. Lift it onto a clean serving plate.

    Uses Folded omelette pouch in cooking oil

11. 11

    Step 11: Repeat steps 8–10 with the remaining mixture from step 7, using two Chinese soup-spoonfuls and 1 tsp additional cooking oil for each pouch. Cook the first face, fold and fry for the additional minute, then turn and finish the opposite face until the egg center is fully set at 71°C. Collect the cooked pouches with the first one; keep unused raw egg mixture chilled if there is a preparation pause.

    Uses Cooked pouch lifted from its pan oil · Mixture remaining after the first two spoonfuls · 1 tsp additional cooking oil for each repeated pouch

12. 12

    Step 12: Arrange the collected cooked pouches from step 11 on the serving dish. Garnish with the clean parsley from step 3 and serve hot. The author gives six side-dish portions as a guide.

    Uses Finished pouches only, excluding remaining pan oil and unused raw mixture · Parsley only, excluding spring onion, garlic and washing water