Minced pork with Asian spices and quail eggs by Cheryl Lam

Facebook recipe link
https://www.facebook.com/groups/platepalate/permalink/929899163731051/

Ingredients - 
400-500g minced pork, marinated
1 pack of quails egg (around 15 eggs), hard-boiled and peeled
1 cinnamon stick
3-5 star anise
Chopped garlic and shallots (or onions)
Ground black pepper to taste
150ml water, mixed with 1 tbsp corn starch

Marinade
3 tbsp dark soya sauce
1 1/2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp of sugar
1/2 tsp salt
1 tsp ground white pepper

Method
1. Marinate the pork with the marinade sauces for at least an hour. If you have no time, you may put a pot of the water to boil (to make the hard-boiled quail eggs) and while waiting for it to boil, mix the marinade into the minced pork.
2. Once the eggs are boiled, remove and peel. Set aside.
3. In a wok or skillet, put some oil and stir fry on high heat, the cinnamon stick and star anise. Around 1-2 minutes. Then add the chopped onions/ shallot until transparent. Finally, add the garlic.
4. Add the marinated minced pork and use the spatula to break into pieces.
5. Once the meat is around 3/4 cooked (don't overcook else will become tough), pour in the water and corn starch mixture. Bring to a boil. At this point, you may taste the mixture and adjust the sauces accordingly (e.g. More soya sauce, salt or sugar). Add your preferred quantity of ground black pepper.
6. Add the eggs and simmer on low heat for 5 mins.