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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet/Sour Pork with Eggs (HMONG Cuisine) Recipe

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This recipe for Sweet/Sour Pork with Eggs (HMONG Cuisine) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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