Instructions

Prepare the Caramel Sauce:

• In a small saucepan, mix the sugar with 1 tablespoon vegetable oil. Heat over medium-low without stirring until the sugar mixture turns light yellow, approximately 3 minutes. Continue cooking, swirling the pan frequently for another 5 minutes until it reaches a dark amber color. Remove from heat, stir in 3 tablespoons water & fish sauce to dissolve the caramel. Reheat gently if necessary to loosen. Store excess caramel sauce in a glass jar in the pantry.

Boil the Eggs:

• Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook for 7 minutes. Transfer to a bowl of cold water, then peel and set aside.

Blanch the Pork:

• - Bring 2 quarts of water to a boil. Add the pork and blanch for 1-2 minutes. Discard the water and rinse the pork under cold running tap until clear.

Marinate the Pork:

• - In a large bowl, combine caramel sauce and 2 tablespoons of fish sauce. Add the pork, boiled eggs, scallions, shallots, and black pepper. Toss well and refrigerate for one hour.

Sear the Pork:

• - Heat olive oil in a large nonstick skillet over medium-high heat. Sear the pork in two batches until all sides are lightly browned, about 2 minutes per batch. Transfer seared pork to a separate plate.

Simmer the Dish:

• Return all pork and any accumulated juices to the skillet. Add the boiled eggs, marinade, remaining fish sauce, coconut juice, and sugar. Ensure the liquid covers the ingredients. Bring to a boil, then reduce heat to maintain a simmer. Skim off any scum. Cover and cook until the pork is tender, about 90 minutes. Adjust the seasoning with more fish sauce and sugar as needed.

Final Adjustments and Serving:

• - Dilute with water if the sauce is too concentrated. Serve in a bowl alongside rice and steamed greens.

Storage:

• - Store leftovers in a tightly sealed container in the refrigerator for up to 72 hours. For longer storage, freeze for up to a month and reheat before serving.