1 pint pork chops
2 tablespoons chopped fresh ginger root
1 small onion, grated
2 teaspoons vegetable oil
1 1/2 tablespoons fish sauce
1 stalk fresh cilantro, quite fresh-parse
1 cup water
salt and pepper to taste
Heat vegetable oil in a medium-sized pot over medium heat. Dredge pork chops in water, then place in pan and set aside ten minutes.
Heat oil in wok or skillet over medium-high heat. Saute onion, ginger, vegetable oil and fish sauce until tender; then add water until all liquid is absorbed. Continue to cook the onion until tender.
Stir in cilantro and pour in water until fork-tender, about 20 minutes.
Remove pork chops from oven. Rinse in cold water, then dry-roast in oven until all meat and fat has been removed from pan.
Refrigerate for 2 hours. Remove pork chops from oven and mash with a fork until fairly smooth; add sauce or Cilantro; stir. Return meat to pan, cover, and cook until heated through, about 5 minutes.
Drain pork and set broth or milk aside. Whisk egg yolk and egg white into skillet/fire. At once pour hot liquid into skillet/fire, whisking gently, and serve.