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1
Finely chop and grind shallots and garlic, then pour 1/2 cup of fish sauce into the mixture.
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2
Put a pot on the heat then add 1 big bowl of water, 2 teaspoons of seasoning powder/soup base and 1 bowl of sugar.
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3
Bring this liquid to the boil, stirring frequently.
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4
When the liquid above boils, drop the pork into the pot so the soup stays clear.
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5
If this step is done before the boiling, the liquid will not be clear.
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6
Let it boil 5-10 minutes then add the mixed fish sauce from step 1 into the pot.
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7
Do not cover the pot as the liquid will become opaque.
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8
Wait for another 5-10 minutes then add coconut juice from 4 young coconuts.
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9
Skim the bubbles off the surface.
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10
Let it boil for about 15-20 minutes then add 10-12 boiled and peeled duck eggs into the pot.
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11
Gently simmer.
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12
Turn the pork over occasionally so that the meat is cooked through evenly.
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13
Braise for about 1 hour.
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14
The longer you braise the pork, the better taste you will have.
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15
If you want the pork to be dark brown, cover the pot with the lid to make the process quicker.
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16
If you love spicy tastes, when its almost done, add some chillies - the sauce will be a little spicy, the pork will be very tasty.
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17
Cook in the morning then cool off and divide into sufficient portions to be frozen in the fridge.
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18
You can reheat the pork in the afternoon or every day to eat.
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19
The pork will be softened and the eggs will turn dark brown.
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20
The braised pork can be served with rice, pickled mustard greens or boiled vegetables, cucumbers to have the best taste.
