1 large or 2 small Chinese sausage (lap cheong), diced
1 tbsp butter
sliced spring onion (scallions), to serve
white pepper, to serve
buttered toast, to serve
100g (3.5 oz) pork mince
1 garlic clove, finely grated
1 tbsp fish sauce
½ tsp white sugar
½ tsp ground white pepper
2 tbsp finely sliced spring onion
For the pepper pork, add the pork mince into a small non-stick frying pan over medium heat (if your pork is very lean, you may need to add a couple tablespoons of water). Allow the fat to gently render and for the pork to cook in its own juices for 1-2 minutes. Then add the garlic, fish sauce, sugar and pepper. Cook for another minute. Then toss through the spring onion. Transfer to a plate and set aside for later.
Place a 20cm frying pan over medium-high heat. Add the Chinese sausage and cook until the sausage has coloured and some of the fat has rendered. Then transfer the sausage to a plate and set aside for later.
Place the pan back on a medium-high heat (keep the sausage fat in the pan). Add the butter and when melted, crack in the eggs. Cook gently until the egg whites have set and the yolk is cooked to your liking. Spoon over the pepper pork and the Chinese sausage. Sprinkle with spring onion and season with pepper. Serve with buttered toast.