Hmong Sweet Pork And Eggs Recipes

HMONG SWEET PORK AND EGGS

Steps:

• 1. Marinate the pork belly in the soy sauce and oyster sauce for about 20 minutes. Set aside.
• 2. In a large pot over medium heat, add oil. Add the garlic, bamboo shoots, and ginger, and stir until lightly browned and fragrant. Add the brown sugar and stir until sugar is begins melting down.
• 3. When the sugar is melted, add the pork belly and marinade juices. Stir for a few minutes until the pork belly gets slightly white. Then, add water until the pork is completely covered.
• 4. Add in your star anise and cook for 1 hour or more, uncovered. The water will evaporate! For more tender pork, keep adding water and cook at least 2 hours or longer. Be sure to add in your hard boiled eggs towards the end. You don't want to stir the pot too much when they go in because you don't want them to break apart.
• 5. When it reaches the thickness you like, remove from heat and serve with udon noodles or steamed rice.

BOILED PORK WITH HMONG GREENS (NQAJ NPUAS HAU NRUG ZAUB NTSUAB)

Steps:

• 1) Place your pork in a bowl and add in 1 TBSP of salt to marinade it. Let it sit for 30 minutes before using. Cut your pork smaller if needed.
• 2) In a pot add in 3 quarts of water (12 cups total) and let it come to a boil.
• 3) Once it comes to a boil, add in your meat.
• 4) Cover and let it simmer (not a hard boil) on medium heat for 30 minutes.
• 5) Skim of any excess fat and meat scum if needed. Drain the liquid over a strainer to get rid of the cooked blood from the bones (this is optional but I do this to get a more cleaner broth). Add the pork back into the broth.
• 6) Add in 1/2 to 1 TBSP (or less if you want) of salt and the ginger slices. Taste to adjust.
• 7) Add in you greens (break it into thirds or smaller if needed)
• 8) Cook for 2-4 minutes or until the stem of the green is just soft. Turn off heat and serve with rice and pepper.ENJOY!
• By. Cindy Her (CHawjCreations)