Hmong Sweet Pork and Eggs
2 lbpork belly, cut into 1-2 inch pieces
12eggs, hard boiled and peeled
3/4 csoy sauce
2 Tbspoyster sauce
2 Tbspgarlic, chopped
1thumb fresh, thinly sliced ginger
1 cthinly sliced bamboo shoots
1 cbrown sugar, firmly packed
4 cwater (more if needed to cover the meat)
1 Tbspvegetable oil
How to Make Hmong Sweet Pork and Eggs
- Marinate the pork belly in the soy sauce and oyster sauce for about 20 minutes. Set aside.
- 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.
- 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.
- 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.
- When it reaches the thickness you like, remove from heat and serve with udon noodles or steamed rice.