Edgar Can Cook

  Prep Time: 15 minutes  Ready in 1 hour Serves 4 people Ingredients Pork Butt - 1 lb.  Green Peas - 2 cups  Garlic  - 7 cloves sliced Onion - 1 - diced  Bay Leaves - 2 leaves  Tomato Paste or Sauce - 1 cup  Soy Sauce - 1 cup  Pimientos or Chili Powder - 1 tablespoon  Olive Oil or Vegetable Oil  Water - 1 ½ Cup Preparation Pork Butt Cut into ½ cubes , season with salt and pepper.  Large skillet,  on medium high temperature, heat 5 tablespoons of oil, brown meat until tender. Drain fat  Vegetables Add garlic, onions, bay leaves, tomato paste, and water. Bring to boil. Reduce heat Temperature Heat at low temperature for 1 hour   Remaining Ingredients In the last 15 minutes, add and stir remaining ingredients, green peas and soy sauce for color Serve Hot With white steamed rice TIP: Remove bay leaves before serving

INGREDIENTS  3 eggs  1/2 cup ground pork   1 thinly sliced spring shallots   1 finely sliced spur red chili 1/3 tsp. ground pepper  2 tsp. fish sauce   1/4 cup cooking oil  PREPARATION  1. Break the eggs into a bowl, add the pork, fish sauce, and pepper, spring shallots, and beat to mix thoroughly.  2. Heat the oil in a wok . When hot, pour in half of the egg mixture. When done on one side, turn and fry until done on the other. Fry the remainder of the egg mixture in the say way. Sprinkle with onions and chili.  3. Serve with hot rice.