Prep 10 mins
Cook 35 mins
This recipe comes from my favorite Physics teacher, who, after she retired has become my surrogate grandmother. She owned a Thai restaurant in Chattanooga for many years and has taught me many things about physics, cooking, and life. She told me that this dish was her favorite as a little girl growing up in Thailand and that it is a regional dish of the Central Province of Thailand. I have called it Thai pickled eggs but it is not a true pickling solution. Rather, it is roughly a Thai equivalent.
- 12 eggs
- 2 quarts water
- 2 ounces thai thin soy sauce (sometimes called Thai white soy sauce)
- 2 ounces thai black soy sauce
- 4 garlic cloves
- 1⁄4 cup fresh cilantro (including the stems)
- 1 lb pork stew meat (or pork spare ribs)
- Hard boil the eggs, strain and let stand to cool.
- Mix the water, thin soy sauce, black soy sauce in a four quart pot.
- Press the 4 cloves of garlic with a garlic press and place in the solution.
- Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
- Remove the shell from the eggs and place in the solution.
- Add the pork to the solution.
- Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
- For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
- Serve with rice but best served with jasmine rice.
This recipe is actually a variation of Thai pork stew. Try it the traditional way as well, it is even more delicious!