Hmong Sweet Pork Recipe
Hmong cuisine is deeply rooted in tradition and culture, with each dish carrying its own special significance. One such dish is sweet pork, a popular and beloved that is often served during special occasions and celebrations within the Hmong community.
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Servings: 6
Calories: 253kcal
Equipment
- large pan
- Stirrer
Ingredients
- 10 farm-fresh eggs providing a luscious and golden base for the soup.
- 0.75 lbs of succulent sliced pork butt infusing a savory and meaty essence.
- 0.75 lbs of hearty pork bones contributing to a robust and flavorful broth.
- 1 tbsp of umami-rich oyster sauce elevating the depth of the broth with its savory notes.
- 3 minced garlic cloves releasing a fragrant aroma and enhancing the overall savory profile.
- 4.5 tbsp of dark soy sauce imparting a deep, rich color and adding a complex layer of sweetness.
- 1-2 star anise infusing a warm and aromatic hint of licorice into the broth.
- 1 lb of thinly sliced pork belly delivering a delightful combination of tender meat and crispy edges.
- 0.5 tbsp of salt harmonizing the flavors and accentuating the natural tastes of the ingredients.
- Lemongrass to be adjusted according to taste, imparting a citrusy and refreshing undertone.
- 0.5 tbsp of oil providing a subtle richness and enhancing the mouthfeel of the broth.
- 0.5 cup of sugar balancing the savory elements with a touch of sweetness for a well-rounded flavor.
- 1.5- inch of ginger sliced up, releasing a zesty and warming essence into the soup.
- 5.5 cups of water the foundation of the broth, ensuring a hearty and comforting consistency.
Instructions
- Begin by marinating the sliced pork butt in a flavorful combination of oyster sauce, minced garlic, and dark soy sauce. Allow the meat to absorb these rich flavors for at least 2 hours in the fridge.
- While the pork is marinating, prepare the broth by combining tender pork bones with aromatic star anise, salt, lemongrass, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for an hour.
- In a large pan, fry thinly sliced pork belly until perfectly crispy. Set aside for later use.
- Sauté the marinated pork butt in the same pan until lightly browned. Then, pour in the prepared broth and add a touch of sweetness with sugar and slices of zesty ginger.
- Allow the pork butt and broth to simmer for 30 minutes before adding in the cooked pork belly, giving the dish an added layer of flavor and texture. Continue to let it simmer for another 15 minutes.
- Gently crack eggs into the pan, letting them cook for 3 minutes before gently stirring them into the broth. This will add a beautiful richness to the dish.
- Serve this traditional Hmong delicacy over a bed of steamed rice or alongside your favorite side dishes.
Notes
- Make sure to marinate the pork butt for at least 2 hours to allow for maximum flavor.
- To save time, you can use pre-made chicken broth instead of making your own broth from scratch.
- Adjust the sweetness and saltiness according to your taste preferences by adding more or less sugar and salt.