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Red-Gold Pork
Mi Mi Khaing
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2 1/2 pounds pork with fat, lean, and rind
1 1/2 tablespoons thick soy sauce
1 teaspoon black pepper
2 inches ginger root
3 teaspoons garlic chips
1 teaspoon chili powder
3 small onions
1/ 1/2 cup oil
1 1/2 tablespoons thin soy sauce
Salt to taste
Cut pork in 1 1/2-inch cubes and rub hard with thick soy sauce and pepper.
Scrape ginger, cut 1 inch in thin slices, then strips. Chop and mash the other inch. Soak garlic chips in 2 teaspoons water and mash. Extract red from chili with 1/3 cup water. Peel onions and cut in rings.
Heat oil. Put in ginger strips. Before they burn, put in pork. Fry 3 to 5 minutes. Extract juice of mashed garlic and ginger with 1/2 cup water. Add this to pork, lower heat, cover, and simmer. Keep ginger and garlic solids.
When water is absorbed, add thin soy sauce and chili water. Simmer till tender. Add onion rings, cover, and cook till rings are clear, all water is absorbed, and pork is well browned. Add salt if needed.
Drain pork and onions and arrange in serving dish. Reheat oil and fry garlic and ginger solids till crisp. Drain and put on pork. Pour hot oil over whole and serve.

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