Siu yuk, sio bak or Chinese crispy roasted pork belly is a much-loved meat dish that’s usually eaten with rice and noodles. Then, there’s curry chee cheong fun with siu yuk which I rarely find but makes my mouth water at the thought, and finally, there’s my dad’s yummy stir-fry siu yuk! The point is, siu yuk is awesome with everything and even on its own (when the siu yuk is made right that is).
This recipe was created when I was making a simple scrambled egg. I had just roasted siu yuk two weeks before and had some left in the freezer. Into the scrambled egg, the siu yuk goes and the rest is history. I have made this egg dish thrice so far in the span of 6 days, and all 3 times they look different on the outside (mostly messy) but the taste is the same. 😛 That’s why I called it a beautiful mess. It’s actually a matter of controlling the time (when to fold) and keeping in mind that the bulky whole siu yuk has some to do with the overall look too.
Beautiful mess siu yuk & egg scramble. 💥❤️🥚🍳🐷
This breakfast and brunch or anytime-you-are-hungry friendly dish shine when you use good quality eggs such as pasture-raised or free-range, and good quality siu yuk.
The ingredients (from top to bottom): beaten free-range eggs, sliced lettuce, sliced shallots and siu yuk.
Note: I tried slicing the siu yuk to make it smaller in size but I didn’t like it. Whole, as is, is better.
Soft on the outside, creamy and gooey on the inside, absolute craziness on the match-making of the ingredients, no wonder it’s my favorite kind of egg dish. I hope you tried it and loved it.
Beautiful Mess Siu Yuk & Egg Scramble
1 teaspoon ghee, butter or lard (I used ghee)
2 shallots, sliced
6 pieces siu yuk
6 small lettuce leaves, sliced
1/4 teaspoon salt
freshly grated black pepper
1. Add salt and black pepper to the eggs in a bowl and beat to combine. Put aside.
2. Heat a cast-iron skillet or a pan on low-medium heat. Add ghee and then add sliced shallots. Cook until just coming to translucent.
3. Add siu yuk and give it a few stirs. Then, disperse the ingredients evenly on the skillet.
4. Next, add the beaten egg. Scatter the sliced lettuce leaves around. Leave it for about 1-2 minutes or until the edges look almost coming to set, then gently fold the edges of the egg to the middle at both top and bottom of the skillet, forming a log shape. It’s okay if the uncooked/semi-cooked egg spills or texture tear (due to the siu yuk). Just bring them to the middle after they cook a bit. Cook for 30 seconds-1 minute, and then repeat the fold and cook for another 30 seconds or 1 minute. You want the inside with moderately wet.
5. Plate and serve while still warm.
Enjoy this beautiful mess scramble!