Stewed egg with pork

(1) Boil or steam eggs; then peel eggs and gently make some cuts on egg white.

(2) Marinated sauce: 2 tbsp dark soy sauce, 2 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp salt, 1 pinch of pepper, 1 pinch of five-spice powder.

(3) Marinade pork and eggs in the sauce overnight.

(4) Put pork, egg and marinated sauce in a 5 qt. pot, add a white part of green onion and about 1 liter water (or just over pork).

(5) Cover and cook under medium power, bring to boil.

(6) Reduce heat to low and stew for 1 hour.

Eggs taste marvellous! And the broth can be used to cook noodle, yummo LOL

Let pork cool in the fridge, slice and serve.

Stewed pork

Mmm, our favorite way to cook pork -- only add soy sauce, brown sugar, salt, green onion and ginger; simple but extraordinarily delicious. We serve it with white rice and green vegetables. Really have a good appetite :)

(1) Dice about 3 lb pork shoulder, rinse and strain;

(2) In a saucepot, add 2 tbsp oil, heat under high power;

(3) Add pork dice, stir until pork turns to brown in color;

(4) Add 1/4 cup rice wine or sherry, stir until water fully evaporate and melted pork fat is clearly separated;

(5) Strain to remove melted fat, place pork back to the pot;

(6) In a hot pan, heat under medium power, add 6 tbsp brown sugar, stir until aroma develops;

(7) Blend brown sugar with pork dice immediately;

(8) Add 6 tbsp dark soy sauce, 2 tsp salt, 2 cup water, 3 white part of green onion, 3 slices of ginger root, combine well, and bring to boil;

(9) Stew for 1 hour under low power;

(10) Switch to medium power, gently stir while concentrating sauce.

Serve immediately.

For leftover stewed pork, steam but not reheat in microwave oven.