Chinese pork and eggs.

 First put six to eight eggs in a pan to boil for ten minutes.

 Then chop ginger and garlic finely.

I use streaky pork rashers without rind and with not too much fat.

cut into small chunks.Heat about a tablespoon of oil in a saucepan. Add ginger and garlic.Fry until fragrant, then add pork and fry until browned.

 Add sweet soy sauce and stir until well coated,three or four tablespoons.

 Add a teaspoon of chinese five spice powder.

 add two or three star anise.

 This is a beautiful fragrant spice available in chinese food shops.

 add two to five cloves dependent on taste.

 add a medium size cinnamon bark.

 add chinese cooking wine to taste, then add water to cover pork and simmer until pork is tender,about 30 minutes.

dry sherry is a good substitute for chinese wine.

 meanwhile when eggs are done,remove shells.

 add eggs ten minutes before end of cooking time.

Serve with freshly cooked rice as part of a Chinese meal.This is one of my daughters favourite chinese dishes.