for the stew;
1kg pork shoulder or belly, chunks
80g brown sugar
375ml coconut water
1 shallot, finely sliced
2 garlic cloves, minced
1.5 tbsp fish sauce
1/4 tsp white pepper
1 tbsp water
for the topping;
boiled eggs
spring onion, sliced
fresh chilli, sliced
shallot, finely sliced
80g brown sugar | 1 tbsp water | 1kg pork shoulder or belly | 375ml coconut water | 1 shallot, finely sliced | 2 garlic cloves, minced | 1.5 tsp fish sauce | 1/4 tsp white pepper
Place sugar and water in a large pot over medium heat. Stir for a few minutes until it looks like caramel. Add the rest of the ingredients excluding the eggs.
Boil on a medium simmer for 1.5 hours uncovered. Stir periodically.
boiled eggs
The liquid will reduce and the fat will separate. Stir and the pork will brown and caramelise in the fat. It's done when all the liquid is gone and stuck on the pork pieces. Boil eggs and add them in near the end.
spring onion, sliced | fresh chillies, sliced | shallot, finely sliced
Serve over rice with sliced spring onion, chillies, and shallot.