Sach chrouk kho tirk doung poang chap (Caramelised pork with quail eggs)

Ingredients :

960 ml (4 cups) water
2 Dozen fresh quail eggs or 1 can of quail eggs
1 Tbsp water
1 tsp sugar
720 ml (3 cups) water
2 Cloves garlic, minced
60 ml (¼ cup) fish sauce
2 Tbsp sugar
1 tsp salt
1 can coconut juice or 2 cups fresh young coconut juice
750 gm (3 lbs) Pork hock or 650 gm (1½ lbs) Pork shoulder cut with skin on or lean meat, cut in 2.5 cm (1 in) chunks
1 Stalks green onion, chopped
¼ tsp black pepper


If using fresh quail eggs; put water and quail eggs in a pot and cook it for 15 minutes. Removed cooked eggs and soak in cold water. Peel the eggs.
{If you’re using canned quail eggs, drained and rinsed quail eggs under cold water, set aside}.
Next make caramel sauce by putting 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that is big enough to hold all ingredients. Cook and stir frequently until sugar turns dark brown, immediately pour 3-cups water over caramelized sauce and stir well.
Add garlic, fish sauce, sugar, salt and coconut juice, stir.
Add meat and quail eggs, and simmering till meat tender.
Add green onion and black pepper.