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Pork Belly and Duck Eggs


Pork Belly and Duck Eggs
4 raw duck eggs simmered for five minutes, then put them in cold water, and peel discarding their shells
1 pound cooked pork belly without the skin, and grind or mince coarsely
½ cup granulated sugar
1 Tablespoon fennel seeds, coarsely ground
1 Tablespoon coriander seeds, coarsely chopped or ground coarsely
1 Tablespoon vegetable oil
1 cup pea leaves, coarsely chopped
1 Tablespoon coarse salt
6 cups chicken stock
1/4 pound oyster mushrooms, coarsely chopped or thinly sliced
1 Tablespoon golden raisons
1 clove fresh garlic, thinly sliced
1 Tablespoon rendered chicken fat
1 cup all-purpose flour
2 chicken eggs, beaten well
½ cup bread crumbs
1 cup panko
3 cups vegetable oil

1. Mix pork belly, the sugar, and the coarsely ground fennel and coriander seeds with the salt and refrigerate for half a day or overnight.
2. Heat a wok or fry-pan, add the oil, and sauté the garlic for one minute, then add the oyster mushrooms and sauté another three minutes.
3. Now add the pea leaves and raisons and stir-fry for two minutes, then remove them to a bowl and cool for ten or fifteen minutes.
4. Then coat the eggs in flour, then in the beaten chicken eggs, and finally, in a mixture of bread crumbs and panko and set them aside for fifteen minutes or until the crumbs and panko look dry. Next cut each egg in half.
5. Reheat any remaining oil and deep fry the egg halves in it, and when lightly tanned, drain them on paper towels, and put them in the center of a pre-heated serving platter.
6. Mix the pork belly mixture and fry it two minutes before draining it on paper towels.
7. Put this on the platter around the duck eggs, and serve.

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