Caramelized Pork and Eggs

Caramelized Pork and Eggs


Caramelized Pork and Eggs:


2/3 cup sugar

1/2 cup water

1 to 2 tbsp. oil

1 tbsp. minced garlic

1 tbsp. minced ginger

1 average size shallot

4 1/4 lb. boneless pork butt, cut into 1 inch chunks

1/2 tsp. salt

1/2 tsp. pepper

1/4 cup fish sauce

10 eggs (or less; I like a lot of eggs)

1/2 cup chopped scallion



To make caramel:

Set water aside ready to use. Add sugar to a small heavy bottom pan on medium high heat. Stir when the bottom layer of sugar starts to liquefy. Continue stirring  as it completely dissolves and turns a deep caramel color (dark reddish brown). Take pan off the heat just after it starts to smoke. Immediately place  in the kitchen sink and add water, use caution as splashing may occur. Set aside.


Add oil to a large dutch or heavy bottom pot on medium high heat. Add garlic, ginger, shallot, stirring constantly for 30 seconds. Add more oil if the content sticks to the pan. Add pork. Increase heat to high and add salt and pepper. Cook pork, stirring frequently until the outside of each chunk is lightly seared. Add caramel sauce and fish sauce. Stir until pork is coated. Allow to come to a light boil. Cover and reduce heat to medium low. Simmer for 40 minutes, stirring a couple of times during this period.  


While pork is simmering, add cold water to cover eggs in a saucepan. Place on stovetop on medium high heat. When water boils, turn off heat and cover. Allow to sit on stovetop for 15 to 20 minutes. Drain water and peel eggs. Set aside.


After the 40 minute simmer, add eggs to pork. Nest eggs in liquid to soak in caramel color. Cover and simmer 15 minutes. Add scallion. Turn eggs over, submerging upper side into caramel sauce. Simmer an additional 15 minutes or until meat is tender. Skim fat layer off top using spoon. Serve with plain white rice.



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