This sweet red braised pork I believe is originally a Chinese dish that made its way into southeast asian cooking. It is a very delicious dish that even some people cannot understand why it is not served at Chinese restaurants. There are many variations of cooking red cooked pork. The recipe I provide below is how the Hmong people have adapted this dish into making their own as they use a few different ingredients. You can expect to see this dish served at Hmong rituals and gatherings.
Preparation: Overnight Marinate. Cooking: 2 hours Slow cooking
Makes 8 servings
- 3 IB pork belly
- 2 ½ tb of mushroom soy sauce for meat, and another 2 tb for eggs. then 1/8 cup for later
- 1 tb of onion powder
- 1/2 tb of garlic powder
- 3/4 tb of cinnamon
- 3/4 tb of salt or more for taste
- 3 dried galangal pieces and a 4 inch chunk of ginger cut in half
- 2 whole lemongrass stalk, each pounded cut into 4 inch pieces
- 6 tb of palm sugar (brown or white sugar are possible substitutes)
- 8 eggs, more or less if desire
- 2 cups of water
- Use a medium size sauce pot. Cut pork belly into thin finger length slithers. marinate meat in 2 tb of mushroom soy sauce and ½ tsp of cinnamon for 5 minutes in a good sized pot. Now set the pot of meat on the stove on medium heat. Add the 2 cups of water, 1/8 cup of mushroom soy sauce, the sugar, galangal, ginger, 3/4 tb of cinnamon, onion, garlic. cover with lid and slow cook medium-low heat for about 2 hours. within these 2 hours, make sure to stir the meat every ~15minutes to avoid any meat burning at the bottom of pot.
- During the wait, you can start your other pot and boil the eggs on high heat(should take about 20 minutes or less). Run it in cold water when fully cooked . Let it sit in cold water for a several minutes to let it cool before peeling. when done peeling, drain the water and add 1 tb of mushroom soy sauce, mix then set it aside.
- After the 2 hour wait for the slow cook meat is completed, add the eggs into the pot of meat and mix as gently as possible to not break the eggs. cover pot with lid
- Cook for another hour or until the fatty part of the meat is soft and jelly like. mix every 15 minutes . at this time it’s important to taste and see if there’s any more need for extra seasonings.
- Serve with steamed rice. This taste even better the next day after the meat and eggs had more time to absorb more of the flavor. On the next day, you can also see the fat solidify (white) and you can scrape the additional fat out before heating it up again for serving