NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

2 large Eggs

0.5 cup Coconut water

1.5 tbsp Fish sauce

1 tsp Coconut sugar

1 small Shallot

2 cloves Garlic

0.25 tsp Black pepper

1 whole Bird's eye chili

PREPARATION

• 1

  Place the eggs in a pot of boiling water for 7 minutes, then immediately transfer to an ice bath, peel, and set aside.

• 2

  Cut the pork shoulder into 1-inch cubes and toss with the black pepper and half of the fish sauce.

• 3

  In a heavy-bottomed pot over medium heat, melt the coconut sugar with a teaspoon of water until it bubbles and turns a deep amber color.

• 4

  Add the minced shallot and garlic to the caramel, stirring for 30 seconds until fragrant.

• 5

  Add the pork cubes to the pot, searing them on all sides to thoroughly coat them in the dark caramel.

• 6

  Pour in the coconut water and the remaining fish sauce, then add the whole bird's eye chili.

• 7

  Bring the liquid to a gentle boil, then reduce the heat to low and simmer, covered, for 45 minutes until the pork is tender.

• 8

  Remove the lid, add the peeled eggs to the pot, and simmer for another 10 minutes until the sauce reduces to a thick, savory glaze.