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this is very good very authentic (accept the splenda the recipe called for sugar...I changed it to splenda for you ...but for me left it out as I do not like the 2 tablespoons canola oil
1/8 cup splenda (optional...I left it out)
1 tsp liquid browning like maggi or kichen bouquet (sp)
2-3 cloves garlic, minced
2 whole shallots, chopped
1 tablespoon minced ginger
1-2 chili, chopped
2 tablespoons fish sauce (or change depending on your taste)
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
1 pinch salt, to taste
1 pinch pepper
4-6 hard-boiled eggs, peeled (optional)
1/2 cup water
4-6 servings Change size or US/metric | 55 minutes 10 mins prep
Change to: servings US Metric
1. Put oil in pot or pan over medium heat,
2. Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
3. When it comes to a boil, add browning ..splenda and lower heat to simmer.
4. add whole hard boiled eggs
5. This step is optional, but the eggs will absorb all the sauce and taste heavenly!
6. Cover the pot and let it simmer.
7. I find the longer you leave it, the better it taste.
8. But after 30-35 minutes it's done.
9. You can serve this with Brown rice for those who are at the level they can have it ...or better yet some grated steamed cabbage is really good with it!...
1/8 cup splenda (optional...I left it out)
1 tsp liquid browning like maggi or kichen bouquet (sp)
2-3 cloves garlic, minced
2 whole shallots, chopped
1 tablespoon minced ginger
1-2 chili, chopped
2 tablespoons fish sauce (or change depending on your taste)
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
1 pinch salt, to taste
1 pinch pepper
4-6 hard-boiled eggs, peeled (optional)
1/2 cup water
4-6 servings Change size or US/metric | 55 minutes 10 mins prep
Change to: servings US Metric
1. Put oil in pot or pan over medium heat,
2. Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
3. When it comes to a boil, add browning ..splenda and lower heat to simmer.
4. add whole hard boiled eggs
5. This step is optional, but the eggs will absorb all the sauce and taste heavenly!
6. Cover the pot and let it simmer.
7. I find the longer you leave it, the better it taste.
8. But after 30-35 minutes it's done.
9. You can serve this with Brown rice for those who are at the level they can have it ...or better yet some grated steamed cabbage is really good with it!...
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