The pork is added towards the very end of the cooking, because they are very thin and can be cooked fast, like 2 minutes or so.
Once you add the pork (step 7), you will be adding the eggs, let the cook for 1 or 2 minutes, so the eggs properly set. Once you remove the pot from the stove, the soup will be still very hot and keep cooking the pork using residual heat.
That being said, if you are not sure (especially if you cut the pork into larger pieces), you can add the pork, let it cook for 1 to 2 minutes, then add the eggs. This way you can make sure they cook through completely.
Once you marinate the pork, the cornstarch will keep the meat tender as long as you don’t cook them for too long.

It’s so hard to measure wood ear mushrooms because they come in different sizes and rehydrate in different rate. They are also light weight so it’s hard to measure on a scale.
I believe I used a scant 1/4 (60 ml) dried mushrooms, which gives you about 1 cup of loosely packed mushroom once dehydrated. The picture that shows the wood ear mushrooms in water is the amount I used in this recipe.

Hi Janis, if you only use soy sauce, the soup won’t turn out very dark. The color is from dark soy sauce. Also depending on the brand of the dark soy sauce, the color might vary slightly (not by a huge difference).

Thanks. Important to update the recipe, especially for novice cooks to know not to undercook these meats.

The pork / chicken will be cooked very fast, 1 to 2 minutes (assuming the soup is on a low simmer), depending on how thick you cut them. Usually the meat will be cooked by the time that the eggs are set.
You can cook the meat for 1 minute before adding the eggs. Because the eggs will take a minute to set, the meat will be fully cooked by then.