PostHeaderIcon Caramelized red braised pork – Nqaij Qab Zib

Caramelized red braised pork - Nqaij Qab Zib

Caramelized red braised pork - Nqaij Qab Zib

 

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

Serves 8

  • 1.5 IB of pork shoulder-or-pork belly-or-pork picnic
  • 2 ½ tb of mushroom soy sauce for meat, and another 2 tb for eggs. then 1/8 cup for later
  • 3 garlic cloves, puncture with fork
  • 1 tsp of salt, more if desire
  • A thumb sized galangal and/or ginger root peeled and cut into 4-5 pieces
  • 1 whole lemongrass, pounded and cut in half
  • 3 tb oil
  • 3/4 cup of sugar
  • 8 eggs, more or less if desire
  • ½  cup of water
  • ½  onion, cut into 3 wedges
  1. Chop pork to large thin chunks. Marinate the meat in 2 tb of soy sauce for a few hours preferably overnight.
  2. Boil eggs. Once fully cooked, run cold water into the pot then peel the eggs. Marinate in 2 tb of soy sauce for a few hours or overnight (in a Ziploc bag or in its own bowl)
  3. When the meat and eggs are ready, in a large pot heat 3 tablespoons oil on medium high
  4. Pour in sugar. Constantly stir sugar until sugar has melted. Once the sugar browns, add the marinated pork and quickly stir then cover the lid. You will notice some sugar will harden but they wil eventually melt again during the cooking process. Once mixed, add lemon grass, salt, galangal slices and onion and 1/8 cup of soy sauce. Mix one more time then cover the lid. You are slow cooking the pork now and for the next 2 hours. Make sure to stir every once in a while to prevent any burning at the bottom (~about every 8-10 minutes).
  5. In the last 20-25 minutes, Add your drained eggs and carefully mix. Cover and continue cooking for another 10 minutes. Finally, turn heat to high and cook for another 10 minutes. this will help thicken the juice.
  6. Serve with steamed rice.

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