INGREDIENTS (serves 8-12)
1 kg (2.2 lbs) pork belly or boneless pork leg
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 teaspoon Knorr seasoning powder (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon sugar
1 tablespoon cooking oil
1/2 cup fish sauce
600ml coconut juice
600ml water5 hard boiled eggs (or fried tofu cubes or mushroom)
Cut pork into 1.5-inch cubes. Marinate with minced garlic, minced shallot, pepper, salt for 30 mins.
In a large pot over medium neat, add 1 tbsp cooking oil and sprinkle 2 tbsp sugar. When the sugar melts and turns to caramel color. Add the marinated pork, stir and let cook for 3 minutes until the pork is no longer pink on the outside.
Add coconut juice and water (The amount should be enough to barely cover the pork). Add in the hard boiled eggs and bring to a boil. Add in fish sauce and adjust to your taste with fish sauce, seasoning powder or sugar (Depending on the sweetness of the coconut juice). Skim off the scum and simmer uncovered over low-medium heat for 2 hours. The sauce will reduce by half and become saltier. Transfer to serving plate, and sprinkle more black pepper on top.
This dish goes well with boiled vegetable, green mustard pickle, other pickles. It is also a perfect breakfast with steamed sticky rice and some fresh herbs and cucumber slices.
The pork should be very tender but still in its shape. You can easily break it with chopsticks. The broth should be clear and has nice caramel color.