Braised pork with coconut juice with eggs

  

Ingredients: ( serves 10 people)

• 500 g boneless pork shoulder, cut into 2-inch chunks
• 10 eggs
• 2 tablspoon cooking oil
• 1 teaspoon black pepper
• 4 garlic cloves, minced, divived
• 2 fresh red chillies. 
• 1 teaspoon ground pepper ( black, white).
• 300 ml young coconut juice.
• 3 tablespoons fish sauce
• 1 tablespoons suger
• broth mix.

Preparation:

Season the meat : put the pork in a large bowl, add 1 teaspoon minced garlic,1 teaspoon broth mix, 1 teaspoons suger, 1 tablespoons fish sauce, 1 teaspoon pepper . Use a chopstick to mix them well. Keep them in a fridge for 1 hour.

Method:

1. Put the oil in  a saucepot and place it over medium-high heat. When the oil shimmers, add 2 teaspoon garlic the meat. Brown it well on all sides, turning , about 30 minutes, perhaps longer.
2. When the meat is brown, add the coconut juice, fish sauce, suger and raise the heat, bring to a boil, then turn the heat to low once again. 
3.  In the meanwhile, boil the eggs in another small pot. When the eggs is cooked, transfer them to a colander and peel them under the cold running water.
4. Add the eggs to the saucepot.

5. Cook for at least an hour, ajdust the heat so the mixture simmers steadily.
6. Stirring every 20 minutes. Do not let the bottom burn.
7. You can add more water if the mixutre becomes too thick, or if you want.
8. Cook until the meat is quite tender, add the remaining minced garlic, red chilli. Wait for 30 minutes. Taste test .
9. When it perfect, remove from the heat .
10. If it is too thick, add a little more water, perhaps about 100 ml or  and cook, stirring occasionally, until the mixture is creamy.
11. Ready for eating.
12. You can keep it in  the fridge for a week.  Reheating, adding a little more water to thin the stew if necessary.

Serving: 10 people.

Place it to a bowl. Garnish with fresh sliced red chilli, coriander. Eating with warm rice is the best.

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