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1
To make caramel: Set water aside ready to use.
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2
Add sugar to a small heavy bottom pan on medium high heat.
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3
Stir when the bottom layer of sugar starts to liquefy.
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4
Continue stirring as it completely dissolves and turns a deep caramel color (dark reddish brown).
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5
Take pan off the heat just after it starts to smoke.
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6
Immediately place in the kitchen sink and add water, use caution as splashing may occur.
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7
Set aside.
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8
Add oil to a large Dutch oven or heavy bottom pot on medium high heat.
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9
Add garlic, ginger, shallot, stirring constantly for 30 seconds.
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10
Add more oil if the content sticks to the pan.
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11
Add pork.
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12
Increase heat to high and add salt and pepper.
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13
Cook pork, stirring frequently until the outside of each chunk is lightly seared.
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14
Add caramel sauce and fish sauce.
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15
Stir until pork is coated.
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16
Allow to come to a light boil.
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17
Cover and reduce heat to medium low.
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18
Simmer for 40 minutes, stirring a couple of times during this period.
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19
While pork is simmering, add cold water to cover eggs in a saucepan.
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20
Place on stovetop on medium high heat.
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21
When water boils, turn off heat and cover.
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22
Allow to sit on stovetop for 15 to 20 minutes.
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23
Drain water and peel eggs.
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24
Set aside.
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25
After the 40 minute simmer, add eggs to pork.
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26
Nest eggs in liquid to soak in caramel color.
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27
Cover and simmer 15 minutes.
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28
Add scallion.
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29
Turn eggs over, submerging upper side into caramel sauce.
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30
Simmer an additional 15 minutes or until meat is tender.
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31
Skim fat layer off top using spoon.
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32
Serve with plain white rice.
