Sichuan Mala Son-in-Law Eggs (ไข่ลูกเขยเสฉวน)

1.Bring water to a rolling boil and gently add the duck eggs. Boil for 9 minutes, then immediately transfer to an ice bath. Peel and set aside.

2.Combine grated ginger and garlic with ground pork. Add 1 tablespoon of Sichuan Mala Sauce and a pinch of salt. Mix well and let marinate.

3.Heat oil in a pan and fry sliced garlic, shallots, and dried chilies separately until crisp. Drain and set aside.

4.Raise the oil temperature to 190–200°C. Lightly fry the boiled eggs for about 30 seconds until the outer surface is golden. Avoid overfrying to prevent tough skin.

5.Discard most of the oil, leaving just a thin layer. Over low heat, sauté the marinated pork until fully cooked and slightly dry. Set aside.

6.In the same pan, add 4 tablespoons of Mala Sauce and water. Bring to a boil and stir in half of the fried shallots. Season with a little salt and simmer until slightly thickened.

7.Spoon a bit of the sauce onto a serving plate. Cut the fried eggs in half and arrange over the sauce. Top with sautéed minced pork, drizzle the remaining sauce, and garnish with fried garlic, chilies, the rest of the shallots, and chopped scallions.