Fragrant Steamed Egg Pork And Cellophane Noodles Food

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.

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)

Steps:

• Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
• In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
• In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
• Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
• Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
• Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.

FRAGRANT STEAMED EGG, PORK, AND CELLOPHANE NOODLES

Steps:

• In a skillet, heat the oil over medium heat. Add the onion and saute for 1 minute, or until sweetly fragrant. Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink. Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar. Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done. Transfer to a bowl and let cool for 10 minutes.
• Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
• Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula. Oil an 8-inch round or square cake pan and line the bottom with parchment paper. Pour in the egg mixture. Use the spatula to distribute the ingredients evenly and smooth the top. Place the pan in the steamer tray.
• Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. Let cool for 10 minutes before removing the pan.
• Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan. Invert the pan and plate together and lift off the pan. Peel off the parchment paper and then invert the steamed egg onto a serving plate. Cut into wedges or squares. Serve hot or warm.