Thịt kho trứng — pork and eggs in coconut water

Method

1. 01

   Marinate the pork

   Pat pork dry and mix with 35 ml fish sauce, shallots, garlic and pepper. Refrigerate for 20 minutes; use this time to cook the eggs.

   

2. 02

   Hard-boil the eggs

   Lower eggs into enough gently boiling water to cover by 2 cm. Simmer 10 minutes, cool in cold water for 5 minutes, and peel without tearing the whites.

   

3. 03

   Colour the sugar

   Put sugar and 30 ml of the measured water in a heavy pot. Cook over medium heat 4–6 minutes, swirling until amber. Remove from heat and carefully add 70 ml water.

   

4. 04

   Coat the pork

   Return the pot to medium heat. Add pork and its marinade; turn for 5 minutes until the outside loses its raw colour and every piece has a light caramel coating.

   

5. 05

   Start the long braise

   Add coconut water and the remaining 300 ml measured water. Bring to a simmer, skim foam, and leave the lid ajar. Cook gently for 70 minutes; turn pork every 20 minutes.

   

6. 06

   Let the eggs absorb the broth

   Nestle eggs between the pork. Simmer uncovered for 20 minutes, rotating eggs halfway through. The pork skin should yield to a chopstick; if firm, continue in 10-minute intervals.

   

7. 07

   Balance the light braising sauce

   Taste the broth and add the reserved 15 ml fish sauce gradually, stopping when balanced. Keep enough broth to pool around the meat; add hot water 30 ml at a time if overly concentrated.

   

8. 08

   Rest and serve

   Turn off the heat and rest 5 minutes. Transfer pork, whole eggs and a little broth to a bowl; halve eggs at the table if desired. Serve with the warm rice.