Heat the sugar in a small casserole over a
low heat until it is melted, stirring constantly.
Slowly add the fish sauce and keep
stirring vigorously until it is all amalgamated.
Add the shallots, garlic, pepper and pork
slices to the caramel, cover and simmer over a low heat for about 30
minutes, giving it an occasional stir around.
To serve, arrange the sliced pork on a
warmed platter with the eggs and pour over the sauce, covering the eggs
as well as the pork.
Garnish with Chinese chive flowers and
serve a dish of rice on the side.
