Pork and Egg Stew with Coconut Juice Recipe

(Thit Kho Nuoc Dua)

This dish can be prepared in advance and kept refrigerated for up to 1 week. Simply reheat before serving. If you prefer a more fatty cut of meat, use pork belly.

Ingredients : Serves 4

1 kg

1 tablespoon

1 teaspoon

3 tablespoons

1 tablespoon

1/4 teaspoon

1/4 teaspoon

1 tablespoon

1

5

Lean pork, cut into big pieces

Spring onion (scallion), white portion only, finely chopped

Garlic, finely chopped

Fish sauce

Sugar

Ground white pepper

Caramel syrup

Cooking oil

Young coconut, fresh coconut juice

Eggs, hard boiled and peeled

• Marinade pork with spring onion, garlic, fish sauce, sugar, pepper and caramel syrup for 1 hour.

• Heat cooking oil in a pot and stir fry pork for 5 minutes.

• Pour in coconut juice and simmer for 10 minutes then add eggs.

• Continue to cook for about 30 minutes more until meat is soft.

• Adjust to taste with salt and fish sauce.

• Serve with steamed rice.