One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
- 2 tablespoons canola oil
- 1⁄4 cup sugar
- 2 -3 cloves garlic, minced
- 2 whole shallots, chopped
- 1 tablespoon minced ginger
- 1 -2 chili, chopped
- 2 tablespoons fish sauce (or change depending on your taste)
- 1 1⁄2 lbs pork tenderloin, cubed about 1 1/2 inch in size
- 1 pinch salt, to taste
- 1 pinch pepper
- 4 -6 hard-boiled eggs, peeled (optional)
- 1⁄2 cup water
- Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
- When it comes to a boil, lower heat to simmer.
- Cut hard boil eggs in half and put into pot.
- This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- Cover the pot and let it simmer.
- I find the longer you leave it, the better it taste.
- But after 30-35 minutes it's done.
- Serve with cooked white rice or basmati, and that's a meal there.
- Normally we just steam cabbage or water spinach for vegetables.