Pork And Egg Stew With Coconut Juice Recipe Thit K...

Directions:

1. Marinade pork with fish sauce, sugar, pepper caramel sauce or dark soy sauce for 1 hour or overnight.
2. Heat cooking oil in a pot add shallots, garlic, lemongrass stir for about 30 second then stir fry pork until browned
3. Let it cook for about 2 minutes, stirring it occasionaly
4. Add the coconut juice and enough chicken stock (or water) and cover the pork.
5. Bring it to a boil and skim off the foam that rises while it cooks
6. Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
7. Check occassionally, add more stock or water if it reduces too much.
8. When the stew is almost done, peel the eggs.
9. Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
10. I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
11. Add the eggs to the stew and let it simmer together about 15 more minutes.
12. Serve Immediately.
13. How to make Caramel Sauce
14. In a saucepan, combine the sugar with 1/4 c of water.
15. Bring to a boil over high heat.
16. Do not stir! Swirl the pan gentle to dissolve the sugar.
17. Reduce heat to medium low and simmer for about 10-15 minutes.
18. When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
19. Return to medium high heat and sit continuously.
20. The caramel disolves and becomes thick and syrupy about 3-5 minutes later.
21. Stir in 1 t lemon juice.
22. Let cool and store covered in a cool dark place.
23. Makes about 3/4 Cups.