Recipe by Nolita_Food
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.
Top Review by Puffnstuff
This was awesome, just like mom's! So easy to make too. I put the whole egg in just like in the picture instead of cutting in half, less messy too. I did find it too sweet as some others did and would reduce the amount of sugar next time. Also, you don't mention when to add the fish sauce but adding some after I added the water turned out ok. In addition I would add a bit of maggi seasoning, or soy sauce. I've made this 3x's now and love it. I've added all kinds of things, pork, chicken, even imitation crab :) but the eggs are best. Even without adding anything this serves as a great sauce for rice.
- 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
Directions See How It's Made
- 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.