Carmelized pork on spaghetti omelets

spaghetti omelets
1. Cook spaghetti until soft. Drain the water. Put aside.
2. In a pan, heat finely diced waxed Chinese sausages until they pop. (They tend to jump and pop around the pan because of the lard in the sausages) Leave aside.
3. In the same pan, heat olive oil and stir the garlic, shallots and black olives until fragrant. Add the waxed Chinese sausages.
4. Add spaghetti. Fry until spaghetti dries up and fragrant.
5. Remove from heat and cut them up to the length of approximately 3cm.
6. In a separate bowl, beat the eggs until foamy.
7. In a pan, (you can still reuse the same pan, no need for oil because the pan will already be oily enough) make the egg omelet. Sprinkle the spaghetti mix on the egg before it cooks. Flip. Put aside to cool and repeat the next omelet until you use up all the ingredients.

Marinate;
1. Wash and separate the skin from the pork. Keep the fats intact with the meat.
2. Cut the meat about 1.5cm apart.
3. Marinate the meat for at least 2 hours with sugar, pepper and soya sauce.

To cook;
1. Separate the pork meat and the juice.
2. Heat up your wok, stir fry the pork meat in mid-low fire. Keep stirring as the pork will brown and burn fast. The key is to keep the meat not too brown but cooked on the inside.
3. Turn up the heat when you get the meat brown and sticky. Pour in the juice.
4. Stir and remove from heat when the juice boils.
To assemble, lay the caramelized pork on each later of spaghetti omelet. Make sure the sauce from the caramelized pork goes on to each layer as you stack. You won't want the first layer to be juicy and the top layer a dry omelet.


There you have it, Caramelized Pork with Spaghetti Omelet. I hope the judge and his guests enjoyed this.