Vietnamese Braised Pork with Eggs (Thịt Kho Trứng)

Ingredients

• 12 lb pork (belly or shoulder)(900g)
• 24 clove garlic, minced(16g)
• 32 shallots, minced(40g)
• 43 tablespoon brown sugar(36g)
• 51 teaspoon salt(6g)
• 63 tablespoon fish sauce(54g)
• 72 tablespoon soy sauce(32g)
• 86 eggs(300g)
• 92 tablespoon white sugar (for caramelizing)(25g)
• 101 can coconut soda (e.g., Coco Rico)(355g)
• 112 chili peppers(10g)
• 120.25 cup garnishes (green onion, cilantro)(10g)

Instructions

1. 1Cut the pork into large chunks.
2. 2In a bowl, combine pork with minced garlic, minced shallots, brown sugar, salt, fish sauce, and soy sauce. Mix well and marinate in the refrigerator for at least 30 minutes.
3. 3Meanwhile, boil the eggs for 8-10 minutes until hard-boiled. Peel and set aside.
4. 4In a large pot, add white sugar and heat over medium heat until it melts and turns a deep caramel color.
5. 5Add the marinated pork to the pot and cook, stirring, until the meat is browned on all sides.
6. 6Pour in the coconut soda and bring to a boil. Reduce heat to low, cover, and simmer for about 2 hours, or until the pork is tender.
7. 7In the last 15 minutes of cooking, add the boiled eggs and chili peppers to the pot.
8. 8Taste and adjust seasoning if needed. Garnish with chopped green onion and cilantro before serving.
9. 9Serve hot with steamed rice.