Hmong Sweet Pork And Eggs Recipes

HMONG SWEET PORK AND EGGS

Hmong Sweet Pork and Eggs image

I had a dear friend of mine teach me how to make this. This is one of my favorite Hmong foods (second only to eggrolls). It's a perfect balance of sweet and salty, and it's definitely considered a comfort food. I made this for a big gathering, and everyone devoured it. And the house smelled like heaven while it was cooking...

Provided by Kristin D

Categories Eggs

Time 3h15m

Number Of Ingredients 11

Ingredients

2 lb pork belly, cut into 1-2 inch pieces
12 eggs, hard boiled and peeled
3/4 c soy sauce
2 Tbsp oyster sauce
5 star anise
2 Tbsp garlic, chopped
1 thumb fresh, thinly sliced ginger
1 c thinly sliced bamboo shoots
1 c brown sugar, firmly packed
4 c water (more if needed to cover the meat)
1 Tbsp vegetable oil

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.

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