Roasted Foie Gras With Minced Pork and Sunny-Side-Up Egg Rice Bowl


  • Shallot  5 g

  • Dark soy sauce  1 tablespoon

  • Soy sauce  2 tablespoons

  • Fried shallot  to taste

  • Minced pork  300 g

  • Rock sugar  1 tablespoon

  • Rice wine  2 tablespoons

  • Garlic  5 g

  • Honey  to taste

  • Corn starch  1 tablespoon

  • Balsamic vinegar  1 tablespoon

  • Foie gras  5 pcs


  1. Dust foie gras pieces with flour on both sides and shake off any excess.

  1. On low heat sear one side low heat for 1-minute before flipping and searing for 2-minutes on the other side.

  1. Set aside.

  1. Peel and mince the garlic and shallots.

  1. Using the leftover fat from the foie gras stir fry the garlic and shallots until fragrant.

  1. Add the pork and stir fry on high heat until golden.

  1. Continue to fry for another minute until the edges of the pork start to caramelise.

  1. Add rice wine and fried shallots to the pan.

  1. Mix the honey and balsamic vinegar together, and top the rice bowl with the sauce.

  1. Ready to serve!