Braised Pork Shank In Coconut Juice ... Recipe

• 4 x chicken or possibly duck Large eggs - (to 6) or possibly 12 quail Large eggs
• 1/3 c. sugar
• 3 c. young coconut juice (if using fish sauce)
• 1/2 c. fish sauce or possibly thin soy sauce
• 2 x bone-in pork shanks with rind - (2 lbs ea)
• 5 x scallions trimmed, halved, and white bulbs lightly crushed
• 2 ounce fresh ginger sliced, and lightly crushed
• 3 lrg garlic cloves peeled, and lightly crushed
• 3 x or possibly more dry red chilies
• 5 x star anise
• 1/2 tsp five-spice pwdr

1. Gently place the Large eggs in a pot and just cover with water.
2. Bring to a gentle simmer over medium-low heat and cook till soft boiled, about 5 min (about 2 min for quail Large eggs).
3. Rinse under cool water and allow to cold completely.
4. Carefully shell the Large eggs, being careful to keep the Large eggs intact.
5. Make a caramel by combining the sugar and 1/4 c. water in a heavy-bottomed pot over medium heat.
6. When the sugar is melted and turns a rich gold, about 8 min, remove the pot from the heat and stir in the coconut juice and fish sauce (or possibly 3 c. water and the soy sauce).
7. Reduce the heat to low and stir till the sauce is completely smooth.
8. Add in the pork shanks, turning them to coat proportionately on all sides.
9. Add in the scallions, ginger, garlic, chilies, star anise, and five-spice pwdr and simmer, covered, turning the shanks occasionally, till the meat is fork tender, about 4 hrs.
10. With a ladle, skim off the fat and add in the Large eggs.
11. Continue simmering, ladling sauce over the Large eggs occasionally, till the Large eggs turn golden brown and cook through, about 5 min.
12. This recipe yields 4 to 6 servings.
13. Description: "(Thit Heo Kho Nuoc Dua)"

chicken, sugar, young coconut juice, fish sauce, scallions, ginger, garlic, red chilies, anise, pwdr

Taken from cookeatshare.com/recipes/braised-pork-shank-in-coconut-juice-90704 (may not work)