Hmong Sweet Pork And Eggs 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.

HMONG EGG ROLLS

Steps:

• Soak noodles in very hot water for 10 minutes.
• Drain.
• Rinse with cold water.
• Cut into 3-inch lengths; set aside.
• Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
• Mix all ingredients together.
• Heat oil (med high heat).
• Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
• Roll it up.
• Seal with egg.
• Cook for about 10 minutes.