1. Add oiled to a pan heated to medium-high heat, coat bottom of the pan. 2. When oil is hot, add garlic, lemongrass, and shallots. 3. Stir fry about 30 seconds, they will brown. 4. Turn the heat up to high and add the pork in batches. 5. Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned. 6. Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers. 7. Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant. 8. Stir occasionally. 9. Add the coconut juice and enough chicken stock (or water) or cover the pork. 10. Bring it to a boil and skim off the foam that rises while it cooks. 11. Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours. 12. Check occasionally, add more stock or water if it reduces too much. 13. When the stew is almost done, peel the eggs. 14. Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through. 15. I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce. 16. Add the eggs to the stew and let it simmer together about 15 more minutes. 17. Serve Immediately. 18. FOR CARAMEL SAUCE: 19. In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar. 20. Reduce heat to medium low and simmer for about 10-15 minutes. 21. When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water. 22. Return to medium high heat and sit continuously. 23. The caramel dissolves and becomes thick and syrupy about 3-5 minutes later. 24. Stir in 1 tsp lemon juice. 25. Let cool and store covered in a cool dark place. 26. Makes about 3/4 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
