Crisp Pork With Scrambled Eggs and Yellow Chives

• 3 ounces finely chopped pork shoulder
• 1 teaspoon fish sauce
• 1 tablespoon canola oil
• Salt
• Freshly ground white pepper
• 2 tablespoons yellow Chinese chives cut into 1-inch strips
• 4 eggs, beaten with a pinch of salt

1. In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.
2. In a nonstick saute pan set over medium-high heat, brown the pork until crisp and no longer pink.
3. Add the chives and cook 1 minute more.
4. Reduce the heat to medium, add the eggs and stir them around the pan until the eggs set.
5. Accompany with white rice and gai lan with anchovies.

pork shoulder, fish sauce, canola oil, salt, freshly ground white pepper, yellow chinese chives, eggs

Taken from cooking.nytimes.com/recipes/10406 (may not work)