Braised Pork With Hardboiled Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 6 | Eggs | |
| 1 | Onion | |
| 2 | lb | Pork |
| Water to cover | ||
| 2 | T | Oil |
| 1/2 | c | Soy sauce |
| 1 | T | Sugr |
| 4 | T | Sherry |
INSTRUCTIONS
Hardboil eggs, then cool under running water and shell. Slice onion. Place pork in a pan with water and bring to a boil. Cook, uncovered, 2 minutes, then drain, discarding liquid. Heat oil in a large heavy pan. Add onion and stir-fry until translucent. Add pork and brown quickly on all sides. Stir in and quickly heat soy sauce, sugar and sherry; then simmer, covered, 30 minutes, turning meat once or twice. Add eggs and simmer 3O minutes more, turning meat and eggs once or twice for even cooking and coloring. NOTE: You may score the boiled eggs lightly so the sauce can penetrate. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 565
Calories From Fat: 454
Total Fat: 50.4g
Cholesterol: 211.5mg
Sodium: 1307.9mg
Potassium: 325.4mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 1.1g
Protein: 19.5g