Traditional Tet caramelised pork braised in coconut juice with duck egg Recipe bunbohue

• - 1kg pork meat (boneless leg with fat and skin )
• - 1.5 litre of coconut juice ( not milk , but the clear juice from the fresh coconut ) -
• 4 tablespoons of fish sauce - 1 teaspoon of minced garlic - 4 tablespoons of sugar - 1 tablespoon of salt - 1 fresh chilli, sliced - 1 teaspoon of ground black pepper.
• 50 g brown sugar - 2 tablespoons of water
• To season the stock:- 1 tablespoon of salt - 2 tablespoons of sugar

1. Cut the pork into big pieces 1 1/2 inches square, with fat and skin, then tie them into parcels with cooking string.
2. (This will hold them together as they cook)
3. - Mix 50 g of brown sugar with 2 tablespoons of water then cook over a high heat until it caramelizes, quickly add the pork.
4. - Marinate the pork with the caramel, then add 4 tablespoons of fish sauce, 1 teaspoon of minced garlic, 1 tablespoon of salt, 4 tablespoons of sugar, sliced fresh chilli and 1 teaspoon of ground black pepper for 2 or 3 hours.
5. - Boil the duck eggs with a little salt for 10 minutes.
6. When they are cooked, immerse them with cold water before peeling them.
7. - Heat a little oil in a heavy saucepan or casserole dish.
8. When the oil is hot, add the minced garlic.
9. When the garlic starts to brown, add the marinated pork and brown the meat.
10. Add the coconut juice and cook for 30 minutes, before adding the shelled duck eggs.
11. - Cook very slowly for 3 to 4 hours on a low heat or in a slow oven, until the pork is tender enough to break up with a fork or chopsticks.
12. - Season the pork with 1 tablespoon of salt and 2 tablespoons of sugar
13. Before serving remove the string from the meat, and serve hot with steamed rice and vegetable dishes.

pork meat, coconut juice, fish sauce, brown sugar, salt

Taken from www.chowhound.com/recipes/traditional-tet-caramelised-pork-braised-coconut-juice-duck-egg-11494 (may not work)