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1
Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
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2
When oil is hot, add garlic, lemongrass, and shallots.
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3
Stir fry about 30 seconds, they will brown.
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4
Turn the heat up to high and add the pork in batches.
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5
Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
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6
Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
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7
Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
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8
Stir occasionally.
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9
Add the coconut juice and enough chicken stock (or water) or cover the pork.
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10
Bring it to a boil and skim off the foam that rises while it cooks.
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11
Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
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12
Check occasionally, add more stock or water if it reduces too much.
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13
When the stew is almost done, peel the eggs.
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14
Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
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15
I prefer to just quarter the eggs.
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16
It's easier and I like the egg yolk mixed into the stew sauce.
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17
Add the eggs to the stew and let it simmer together about 15 more minutes.
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18
Serve Immediately.
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19
FOR CARAMEL SAUCE:.
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20
In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat.
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21
Do not stir!
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22
Swirl the pan gentle to dissolve the sugar.
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23
Reduce heat to medium low and simmer for about 10-15 minutes.
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24
When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
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25
Return to medium high heat and sit continuously.
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26
The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
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27
Stir in 1 tsp lemon juice.
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28
Let cool and store covered in a cool dark place.
