Thai Pork with 1000-Year Eggs

This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them.  It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a winning dish.  This recipe also lightly fries half of the Thai basil for a delicious, crunchy herbal topping that one encounters in lots of dishes from Thai street-food vendors.

Thai Pork with Century Eggs
Thai Pork with 1000-Year Eggs

The dish really is delicious! I urge you, however, to be mindful of the number of chili peppers used, because they can quickly overpower the other flavors. I would say that 1 tablespoon makes it mildly to moderately spicy and two tablespoons make it moderately to very spicy. Three tablespoons would probably make this, “Real Thai,” but although that may satisfy the macho or macha in you, it will be too hot for most. I also made the second tablespoons of soy sauce optional, because salt can also overpower the other flavors in the dish.

I hope you enjoy it! Since the moment I first made it, my husband has been asking for it again and again, and was telling some friends about it on the 4th. It’s that good!

Thai Pork with 1000-Year Eggs

4 century eggs
¼- ½ cup flour for coating eggs
1 large handful of fresh Thai basil leaves, split into two parts
½ cup corn or vegetable oil
1 tablespoon each of dark soy sauce, oyster sauce, fish sauce and palm or cane sugar
1 medium-large yellow onion, peeled and sliced
2 tablespoons garlic, minced
1-2 tablespoons Thai red chilies, minced
¼ cup pork or beef stock
0.75 – 1 pound of minced pork
1 tablespoon light soy sauce (optional)
1 cucumber, sliced for garnish (optional)

Peel the 1000-Year Eggs and cut into quarters. Roll or dust the quartered eggs in flour and set aside.

If you have a mortar large enough to hold the chilies and garlic, grind briefly before using. Combine the dark soy sauce, oyster sauce, fish sauce and palm or cane sugar in a small bowl and mix well.

Heat oil in a wok and when just starting to smoke, lightly fry half of the basil leaves until crispy – about 1 minute. Remove from the wok with a slotted spoon or a long-handled Asian cooking sieve. Drain basil on paper towels. Place flour-coated eggs into the hot oil and cook, turning them gently to ensure that all sides of the eggs are cooking. When eggs are a light brown, remove them and drain on paper towels.

Discard all but a few tablespoons of oil. If however oil has become scorched, it’s fine to clean the wok and fill it with a couple of tablespoons of new oil. It’s also fine to add a tablespoon of sesame oil for flavor if desired.

When the oil is hot in the wok, add the sliced onion and stir fry for 2-3 minutes until the onion begins to color. Then add the garlic and stir fry for another minute before adding the chili peppers and frying for another 1-2 minutes. Add the minced pork and stir until well combined with the other ingredients. Pour the stock and mixed sauce over all and stir well. Cook for 2-3 minutes and add the uncooked portion of the Thai basil and stir into the mix. Cook another 2-3 minutes and add the 1000-Year Eggs and fold them into the dish. Cook another 1-2 minutes to warm the eggs and turn out onto a serving platter.

Top with fried Thai basil leaves. If desired add some sliced cucumbers around the edge of the platter, or serve separately. Enjoy!

Fried Rice with Thousand-year Eggs

We are nearing the end of our exploration of Thousand-Year Eggs (for now). There was just something congruous (perhaps logarithmic?) about offering 10 recipes for 1000-Year Eggs that really floated my boat. This is number eight, and it is a really delicious way to cook pidan. It is so good that we had it for breakfast this morning along with some steamed spicy Chinese sausage. But you can eat it any time. This dish or some variation of it is enjoyed around the Eastern and Southeastern Asian countries that eat Century Eggs. And it is usually eaten at a lunch or dinner, but if you think beyond the edge like we do, breakfast is a fine time to tuck in as well.

Fried Rice with Thousand-Year Eggs
Fried Rice with Thousand-Year Eggs

This dish is savory and delicious. Because the pidan are used as a topping for the rice, they are quite flavorful. The rice is a little bit sour, a little sweet, a little spicy, and a bit hot – and really good. The garlic and tomato add a depth of flavor that works well with the Century Eggs and complements them without overpowering them or toning them down much.

This is also a really flexible dish with nearly endless potential variations. If you love veggies – throw in some matchsticked carrots and chopped bell peppers or celery. A ginger aficionado -add some fresh or pickled ginger to brighten up the composition. Whatever you do – enjoy the eggs. This is a great way to make them.

Fried Rice with Thousand-year Eggs

1/2 teaspoon coarse sea salt
1 teaspoon sugar (I use demerara or jaggery)
1 teaspoon sesame oil
2 tablespoons Shaoxing or other Chinese rice wine
¼ – ½ teaspoon ground white pepper
3 thousand-year eggs, peeled, rinsed, and cut in quarters or eighths

1-2 tablespoons vegetable oil
2-3 teaspoons garlic, minced (2-3 cloves)
2 dried, red chili peppers
4 spring onions, minced
2 teaspoons light soy sauce
1 tablespoon pickled mustard, minced
½ tomato cut into a small dice (or 1-2 teaspoons tomato paste)
2-3 cups cooked short-grain rice, broken up with a fork into individual grains
1-2 regular eggs beaten until they lighten in color
1 tablespoon pork floss

Mix the salt, sugar, sesame oil, rice wine, and ground pepper in a small bowl until well blended. Place the roughly diced Century Eggs into this and set aside for 10-15 minutes.

When eggs are done or nearly done marinating, heat the vegetable oil in a wok. When the oil just starts to smoke, add the garlic and stir fry for about half a minute until the garlic starts to swell and color. Add the spring onions and stir fry another minute. Add the remaining Shaoxing and the soy sauce and stir once or twice. Add the pickled mustard and the tomato or tomato sauce and stir well.

Add the rice and stir well, lifting rather than stirring so as to not squash the cooked rice. Stir fry for about 1 minute. Add the liquid from the century-egg marinade (reserve the eggs) and stir lightly to distribute around the rice. Add the beaten eggs and stir once or twice. Turn into a serving dish, garnish with pork floss and Thousand-Year Eggs and serve with extra pickled mustard and sesame oil or condiments of your choice.

Variations: Works with noodles as well. Cook or soak noodles according to package directions and drain. (Add a touch of sesame oil if desired to keep the noodles from sticking). You can top the noodles with the spring onions, floss and Century Eggs with marinade along with the pickled mustard without cooking (and omit the garlic and tomatoes), or lightly stir fry the garlic and tomatoes and stir into noodles or add to the toppings and serve.

Additionally, you can toss in a few shrimp or a couple of teaspoons of fish sauce in lieu of the pork floss for a more Southern Chinese or SE Asian approach to the dish. (Words and photo of Fried Rice with Thousand-Year Eggs by Laura Kelley.)

Woo with Extra Hoo for my 200th Post!

1000-Year Eggs with Bitter Melon

This recipe takes two unusually flavored foods and combines them in a cold salad or appetizer in a way that makes them delicious. For those of you not familiar with bitter melon, it really is naturally quite bitter. So much as to make your mouth pucker and to wonder why humans began eating this food in the first place. That said, cooks generally make it less bitter by blanching it in boiling water at least once before stir frying or sautéing it with other ingredients. This recipe simply blanches it twice (in two changes of water) and then combines it with the pidan, and a thick, flavorful dressing of sesame paste, soy sauce, strong tea and hoisin sauce or broad-bean paste. The only optional seasoning is a bit of ground white pepper and salt. This combination is then chilled for about an hour and the dish is served chilled or cold, according to one’s tastes.

1000-Year Eggs with Bitter Melon
1000-Year Eggs with Bitter Melon

The sesame gives an earthy flavor to the bitter melon (which is only a little bit bitter after blanching) and the soy provides a bit of salt a lot of savoriness to bring together the bitter melon and the pungent pidan. Within the hoisin is a bit of garlic and vinegar as well as toasted soybeans to work with the sesame paste to make a rich, delicious dressing. As noted above, broad-bean paste can be used in place of hoisin, it all just depends upon what ingredients you have on hand or which flavors move you the most. With no further ado, the recipe:

1000-Year Eggs with Bitter Melon

2 medium bitter melons, pith and seeds removed
2 teaspoons hoisin sauce
3 teaspoons light soy sauce
3 teaspoons sesame paste
1 tablespoon hot, strong tea
3, 1000-Year Eggs
2 teaspoons sesame seeds, lightly roasted
1 teaspoon freshly ground white pepper (or to taste) (optional)
¼ teaspoon of salt (or to taste) (optional)

Heat water in two large saucepans for blanching the bitter melon. (Alternatively one can blanch in two changes of water and cool the melon in between by rinsing with cold water). Cut the bitter melon into thin strips (between one-quarter and one-half inch) crosswise. When water has boiled, place the bitter melon slices in the water, cover and return to a boil. Cook for about 3 -4 minutes.

If using the two pot method, after 3-4 minutes has elapsed, transfer the slices to the second pot of boiling water with a slotted spoon or small metal sieve. Cook for another 3 minutes in the second pot and then drain and rinse under cold water. If using the one-pot method, drain the slices into a colander after the first blanching, and rinse with cold water. Refill the pot and return to the stove. Cover and boil water. When water has boiled, blanch the bitter melon slices for a second time, for about 3-4 minutes. Drain and rinse under cold water.

Peel 1000-Year eggs, roughly dice, and set aside.

In a small bowl or cup, mix hoisin sauce, soy sauce, sesame paste and hot tea until well combined. Pour over bitter melon slices and mix well. If using, add white pepper and salt. Then add duck eggs and stir well once again. Refrigerate covered for an hour. Plate and garnish with sesame seeds just before serving.

Variations: Works well with broad-bean paste in place of the hoisin sauce. Also, salted eggs can be used in place of 1000-Year Eggs. One can also, easily omit the pepper for an earthy, sesame-scented salad.

This is a great dish for a hot summer’s day. I like to serve it chilled, but not cold to allow the flavors to really shine. It does need to be eaten fairly quickly after being chilled, especially if using white pepper, because this will come to dominate the dish as the eggs and vegetables sit in the dressing.

About Bitter Melon
Bitter melon comes in a variety of shapes and sizes. There are several small cultivars in South Asia that are small – usually no larger than about 6 or 7 inches long, and that have highly wrinkled skin. These come in varying shades of green, from white to a light lime color, to a deep, almost forest green. The cultivar from China tends to be a light green in color, is much larger than the South Asian cultivars (it can be more than 1 foot long) and has a gently undulating, warty surface. For this recipe, I used two medium Chinese cultivars.

South Asian (l.) and Chinese Bitter Melon Cultivars
South Asian (l.) and Chinese Bitter Melon Cultivars

For most Chinese or Taiwanese dishes, one slices the bitter melon lengthwise, removes the pith and the seeds and prepares the green rind with the firmly attached hard, white inner skin on the underside. In addition to coupling bitter melon with 1000-Year Eggs, many recipes cook it with pork, or douchi (fermented black beans). The melons are also used in herbal teas and as a bittering agent for some beers in China and Japan.

One of the many interesting things about bitter melon is that is rich in substances such as charantin, visine, and polypeptide-p that function as insulin-analogs, and it is used as treatment for type-2 diabetes in several forms of traditional medicine. Recent scientific studies, however, are divided as to whether there is a glucose-lowering effect with regular ingestion. Some studies, like the one in the Journal of Ethnopharmacology in January 2011 and in the March 2008 issue of Chemistry and Biology found that it significantly lowered blood-glucose levels or increased cellular uptake of glucose (same thing, but two different measurements), while other, earlier studies, showed little positive effect of eating bitter melon.

This is potentially good news that another diet-based treatment option for diabetes may be on the way for some. However, it should serve as a note of caution to those with insulin-dependent diabetes, who should be mindful of eating too-much bitter melon on a regular basis, so that they don’t over-control their illness and induce hypoglycemia. That said, however, an intermittent serving or two will not hurt.

Bitter melon is also high in minerals such as calcium, potassium and magnesium. So, this dish is interesting, delicious, and good for you too! (Words and recipe by Laura Kelley, Photograph of 1000-Year Eggs with Bitter Melon by Laura Kelley; Photographs of South Asian and Chinese Bitter Melon Cultivars from Wikipedia.)

Sliced Peppers with Century Eggs

This is another appetizer or salad presentation of 1000-year eggs. One of the interesting things about this dish is that it can be served hot with the peppers and other vegetables fresh from the wok. Alternatively, you can let it cool for 10-15 minutes for a dish that is only slightly warm. I don’t recommend letting it sit too long though, for risk of the dressing overpowering the rest of the ingredients.

Sliced Peppers with Century Eggs
Sliced Peppers with Century Eggs

The other interesting thing is that is uses cilantro for flavor instead of spring onions which gives it a lighter, brighter flavor that works very well with both the bell peppers and the pidan.

Although the ingredients for the dressing are similar to those used in the Cold Tofu with Pidan dish, the proportions are different. Here the black vinegar figures more prominently because there is more of it and it is not complemented by sugar, except that from the vegetables themselves. There is also less soy sauce so, once again the herbs and vegetables shine brightly, and without too much salt.

If you are one of those folks who don’t like cilantro, feel free to use spring onions instead. But, I caution you that you are missing out on a great set of flavors here, and one that is a bit unusual as Chinese dishes go.

The Century eggs themselves provide a savory base to the dish and also lend a pungent bite of flavor when you get a piece of a yolk in a mouthful.

Sliced Peppers with Century Eggs

2, 1000-year eggs
1 small-to-medium bunch of cilantro, minced
2 teaspoons peanut or sunflower-seed oil
2 cloves garlic, minced
1 green bell pepper, sliced
1 half red bell pepper, sliced
1 red chili pepper, minced (optional, but good)

2 teaspoons light soy sauce
2 teaspoons black vinegar
1 teaspoon sesame oil
2 -3 teaspoons sesame seeds, lightly roasted

Place a thin layer of minced cilantro at the bottom of the serving bowl or plate to provide a surface for the eggs to sit on so that they don’t slide around after the dressing is poured. Cut each egg into four or six or eight slices and put in serving plate or bowl. Place the rest of the minced cilantro on top of the eggs – reserving just enough to garnish the finished dish.

In a small cup or bowl mix the ingredients for the dressing together until well blended.

Heat the oil in a wok and stir fry the minced garlic for about 1 minute. Add the sliced peppers, cover and cook for 3-5 minutes, stirring frequently until the peppers begin to soften.

Place the cooked peppers on top of the cilantro and eggs. Pour in soy sauce, vinegar, and sesame oil, garnish with remaining cilantro and the roasted sesame seeds and serve.


Again, stay tuned here for more ways to make Century eggs. I’m going to try to post a new recipe every day or two, before moving on to other Silk Road topics. (Words, recipe and photos by Laura Kelley).