Ingredients

• 2 lb, cut into 1.5 inch cubes Pork Belly or Boneless Pork Shoulder
• 1 tbsp Garlic, minced
• 1 tbsp Shallot, minced
• 1 tsp (use chicken or mushroom stock powder as an alternative) Pork Stock Powder (optional)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Sugar
• 1 tbsp Cooking Oil
• 2 tbsp (adjust to taste) Fish Sauce
• 2 1/2 cups Coconut Juice (can sub coco rico or water)
• 2 1/2 cups Water
• 6 Hard-Boiled Eggs

Instructions

1. Season the pork with minced garlic, minced shallot, stock powder (optional), salt, and pepper. Marinate for 30 minutes or longer in the refrigerator.
2. In a large saucepan or a wok, heat 1 tbsp vegetable oil over medium heat and sprinkle 2 tbsp sugar over the base. When the sugar turns dark amber, quickly add the marinated pork and stir-fry until it is no longer pink (about 5 minutes).
3. Add coconut juice (coco rico) and water. Bring to a boil, skim off the foam, then add fish sauce and simmer uncovered over low-medium heat for 1.5-2 hours. The sauce will reduce by half and become saltier. Add the eggs in the last 30 minutes so the yolk doesn’t overcook.
4. Transfer to a serving plate, and sprinkle more black pepper on top.

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