Friday, July 4, 2008

Egg Roll

8 hardboiled eggs (shelled)
1/2 kilo pork tenderloin (sliced thinly)
1/4 kilo potatoes (sliced into strips)
4 segments garlic (crushed)
1 onion (chopped)
1/4 cup spring onion (cut into 1 inch strips)
3 cups meat broth or water
8 oz. can tomato sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup atsuete juice
1/2 cup cooking oil

2 tbsp soy sauce
1/2 tsp. salt
1/4 tsp. black pepper

marinate pork slices for 2 hours
on chopping board prick lightly with a fork, do not tear the meat
wrap each egg with one layer of meat slices
secure meat around the eggs with a string
fry each pork-wrapped egg in hot oil until golden brown and set aside
saute garlic and onions
add eggs, tomato sauce, broth and atsuete juice
season and simmer until meat is tender and add spring onions last
cut eggs into half, lengthwise and remove strings
garnish with fried potatoes and parsley.

serve hot

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