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Sweet/Sour Pork with Eggs (HMONG Cuisine) Recipe

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This recipe for Sweet/Sour Pork with Eggs (HMONG Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


3 slices of ginger
1 garlic clove
1 lemongrass stalk
1/2 cup of brown sugar
1/2 lb. of pork
3 Tbsp. of vinegar
2 Tbsp. of fish sauce
1 tsp. of salt
1 tsp. of soy sauce
8 hard boiled, shelled eggs

Sauté, in lard or pork fat, 3 slices of ginger, 1 crushed garlic clove and 1 stalk of lemon grass- cut in 2 inch pieces. Set aside
In a heavy pan, melt 1/2 cup brown sugar, be careful not to burn.
Add ginger, garlic and lemon grass to brown sugar. Stir. (You may have to add several tbsp. of boiling water.) Add 1/2 lb. of bite-size pieces of uncooked pork. Cook uncovered 15 min.
Add 3 Tbsp. of vinegar, 2 Tbsp. of fish sauce, 1 tsp. of Salt, and soy sauce to taste. Stir and cook 5 minutes
Add 8 hard boiled, shelled eggs. Add enough water to cover the eggs.
Cover and cook 1 hour on low heat. Serve with rice. Spoon the hot spicy liquid over rice.




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