Vietnamese Caramel Pork with Eggs and Bamboo Shoots
Cooked in the sweet juice of very young coconuts. Remember, choose young coconuts.
- Boil about 10 cups of water in a pot. Pour in the vinegar and stir.
- With the water boiling briskly, carefully slide in the pork belly. Boil for 10 minutes.
- Scoop out the pork and rinse well. Cut into two-inch cubes.
- Peel and chop the shallots.
- In a large clean pan (a wide thick-bottomed pan is ideal), spread the grated palm sugar. Add two tablespoons water and swirl. Set the stove on medium heat and allow the sugar to caramelize, swirling the pan occasionally, until amber colored.
- Stir the pork and shallots into the caramel. Cook, stirring, until all the pork pieces are evenly colored.
- Season with three tablespoons fish sauce and pepper.
- Pour in three cups coconut juice. Bring to a gentle boil lower the heat, cover the pan and simmer the pork until tender.
- Forty-five minutes into the cooking time, check the pork. Taste the sauce. If too sweet, balance the flavors by adding the remaining tablespoon of fish sauce. If there is too little sauce and the pork seeds to be simmered longer, pour in the remaining coconut juice.
- When the pork is tender, add the eggs and bamboo shoot wedges, if using, and stir gently. Cover the pan. Simmer for another ten minutes.
- Serve your Vietnamese caramel pork with eggs and bamboo shoots sprinkled with cilantro. Best with rice.sprinkled with cilantro. Best with rice.
For a truly delicious Vietnamese caramel pork and eggs, make the caramel with palm sugar and simmer the pork in fresh coconut juice.