Thit Kho (Vietnamese Caramelized Pork and Eggs)

When I was young, I looked forward to drizzling the broth on my rice and opening up a hot egg. My daughter has learned why this dish is a favorite of my. My mother is constantly making this dish because my older daughter has declared that this dish is one of grandma's best homemade meals. She especially loves to eat the eggs which has been sweeten by the coconut and caramel. Although my recipe said 6 eggs, since my daughter always eats all the egg I usually just go for the full dozen.

Ingredient:

• 6 eggs
• 2-3 pounds pork shoulder (if you want a richer cut, use pork belly)
• 6 garlic clove, minced
• 1 shallot, minced
• 4 cans of Coco Rico coconut soda or coconut juice
• 1 Tbs caramel sauce
• 4 Tbs fish sauce
• 1/8 tsp black pepper

Directions:

1. Cut the pork shoulder into 1 inch pieces. Place in a large bowl. Add the garlic and shallot to the pork. Marinate for 30 minutes.
2. In a large pot, pour the coconut soda. Add the marinated pork. Be sure that the meat is covered. If not, add water.
3. Turn the heat down to medium low and let simmer for 2 hours.
4. Hard-boil the eggs. Peel shell and set aside.
5. After meat has been simmering for roughly 2 hours, add the peeled hardboil egg and simmer for an additional hour.
6. Season with black pepper.