Tomato, Egg, and Pork Stir-Fry

Photo: Clarissa Cruz

10 of 20
Tomato, Egg, and Pork Stir-Fry
I got this recipe from my friend Cheryl Lu-Lien Tan, who I think learned it from another friend!

Slice ½ pound pork (I like to use a combo of pork belly and pork loin) into bite-size pieces. Heat oil in a wok or skillet; cook pork with a little salt until browned. Remove the pork, add a little more oil to the pan, and sauté some chopped ginger for a few seconds before adding 3 chopped tomatoes. Season with salt and 1 Tbsp. sugar and cook for a few minutes. Beat 2 eggs and drizzle into the tomato mixture. Return pork to pan and mix. Garnish with chopped scallions and serve with rice.

—Clarissa Cruz, O fashion features editor
PREVIOUS | NEXT

NEXT STORY

Next Story

Comment

LONG FORM
ONE WORD