Triple-Treat Mackerel Stir-Fry (Canned Mackerel with Eggs and Pork Belly)
This nostalgic, savory home-style dish combines canned tomato-sauce mackerel with pan-fried eggs and pork belly slices. The eggs absorb the rich aroma of the pork fat and fish sauce, creating a perfect topping for noodles or steamed rice.
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🍳 Cooking Flow
Pan-fry the eggs, break them into pieces, and set aside; prep the green onions and pork slices. → Heat the pan and dry-fry the pork belly until rendered, then add the white parts of the green onion to sauté until fragrant. → Add the eggs back into the pan to absorb the oil, then stir in the canned mackerel. → Add water, white pepper powder, and black bean soy sauce, and boil over high heat for about 30~40 seconds. → Plate the dish, garnish with green onion bits, and serve with noodles or rice.
Cooking Steps
Brief Cooking Order
Pan-fry the eggs, break them into pieces, and set aside; prep the green onions and pork slices. → Heat the pan and dry-fry the pork belly until rendered, then add the white parts of the green onion to sauté until fragrant. → Add the eggs back into the pan to absorb the oil, then stir in the canned mackerel. → Add water, white pepper powder, and black bean soy sauce, and boil over high heat for about 30~40 seconds. → Plate the dish, garnish with green onion bits, and serve with noodles or rice.
Introduction
This nostalgic, savory home-style dish combines canned tomato-sauce mackerel with pan-fried eggs and pork belly slices. The eggs absorb the rich aroma of the pork fat and fish sauce, creating a perfect topping for noodles or steamed rice.
Step 1
Heat the pan and pan-fry the eggs. Once set, use a spatula to break them into chunks and set aside on a plate.
Step 2
Cut the white parts of the green onions into thick pieces and the green parts into thin rounds; slice the pork belly into strips about three-fingers wide.
Step 3
In a hot pan without adding oil, dry-fry the pork belly slices until browned and fragrant.
Step 4
Add the white parts of the green onions and continue to stir-fry until the meat is golden and the pork fat is rendered out.
Step 5
Add the previously fried egg chunks and stir together so the eggs fully absorb the aromatic pork fat.
Ingredients List
Important Notes
⚠️ Pork belly is naturally fatty, so no extra cooking oil is needed; rendering the pork fat makes it much more fragrant.
💡 Pan-frying the eggs before adding them back to the pan allows them to better absorb the flavors of the pork and mackerel sauce.
🍳 Make sure to stir-fry the canned mackerel briefly before adding water to simmer, as this builds more depth in the sauce.
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