Caramelized Pork and Eggs

Caramelized Pork and Eggs

IINGREDIENTS:

2/3 cup sugar

1/2 cup water

2 tablespoons oil

1 tablespoons minced garlic

1 tablespoons minced ginger

1 average size shallot

4 pounds boneless pork butt, cut into 1 inch chunks

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fish sauce

6 eggs (more is fine)

1/2 cup chopped scallion

Suggested supplies (affiliate links):

chopsticks

16-ounce Japanese bowls

Rice cooker

INSTRUCTIONS:

To make caramel:

  1. Add sugar to a small heavy bottom pan on medium high heat. Evenly drizzle 3 tablespoons water over sugar. Do not stir.

  2. Set the remaining water aside next to the sink ready to use.

  3. Cook sugar mixture until it turns dark amber. You may swirl the pan slightly but do not stir.

  4. Benchmark to look for (this is an approximate, not an exact timeline): Light bubbling around edges at the 2-minute mark; Clear liquid with lots of bubbles at the 4-minute mark; Light golden color develop at 9 minute mark; An amber color at 10 minute mark with some smoking; By the 11 minute mark, it will be deep amber and lots of smoke.

  5. Do not cook sauce beyond this point as it will become bitter.

  6. Immediately place the pan in the kitchen sink and add the reserved water, using caution as splashing may occur. Set aside.

To make pork:

    1. Add oil to a preheat a large dutch oven or heavy bottom pot on medium heat.

  1. Add garlic, ginger, shallot, stirring frequently for 1 minute.

  2. Add pork. Increase heat to high and add salt and pepper.

  3. Cook pork, stirring frequently until lightly seared.

  4. Add caramel sauce and fish sauce. Stir until pork is coated. Allow to come to a light boil.

  5. Cover and reduce heat to medium low.

  6. Simmer for 40 minutes, stirring a couple of times during this period.

  7. Boil eggs: add water to cover eggs in a saucepan.

  8. Cook on medium high heat. When water boils, turn off heat and cover.

  9. Allow to sit on stovetop for 15 to 20 minutes.

  10. Drain water and peel eggs. Set aside.

  11. After the 40 minute simmer, nest eggs in the caramel sauce.

  12. Cover and simmer 15 minutes.

  13. Add scallion. Turn eggs over, submerging upper side into caramel sauce.

  14. Simmer an additional 15 minutes or until meat is tender.

  15. Skim fat layer off top using spoon.

  16. Sprinkle with additional black pepper, optional.

  17. Serve with plain white rice.

Makes 6 servings.

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