Pork meat caramelized with boiled eggs is absolutely delicious Sino Khmer Krom holiday food. Normally we cook with boneless pork shoulder or butt cut with skin on and with fresh coconut juice. Back home, on Chinese New Year eve, my family always cook a big pot of caramelized pork and eggs that last us for a week.
4 Cups water
6 Chicken, duck or quail eggs
1 Tablespoon of water
1 Tablespoon of sugar
2 Cups water
3 Cloves garlic, minced
1 Stalk green onion, minced
¼ Cup fish sauce
¼ Cup sugar
½ Teaspoon salt
2 Cups fresh coconut juice, or 1 canned coconut juice, or 1 can coconut soda
1½ lb Boneless pork meat with skin, pork belly, or lean pork meat cut 2 inches chunks
¼ Teaspoon black pepper
1. Put eggs and 4 cups water in a pot and cook for 15 minutes, removed boiled eggs from hot water and soaked it in cold water, peeled egg shells and set it a side.
2. Next make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 2-cups water over caramelized sauce, stirs well.
3. Add garlic, onion, fish sauce, sugar, salt, and coconut juice, stirs well. Add pork meat, stirs and cook in low heat for 40 minutes, occasionally stirs and removed any bubbles that form on top.
4. Add boiled eggs and simmering till pork meat tender. Sprinkles with black pepper.
5. Serve hot with rice and slice of cucumber, or with ginger cabbage relish, or with my family favorite mustard green pickle.