Recipe: Vietnamese Pork and Hard-Boiled Eggs Simmered in Coconut Juice (with Caramel Sauce)

VIETNAMESE PORK AND HARD-BOILED EGGS
SIMMERED IN COCONUT JUICE

"Using marbled pork will result in a particularly rich version, but lean pork also can be used. This dish is often enjoyed during Vietnamese Tet."

FOR THE CARAMEL SAUCE:*
1/2 cup cold water
3/4 cup sugar
1/4 cup hot water
FOR THE PORK:
1 1/2 pounds boneless pork, cut into 3-inch chunks
3 1/2 cups coconut juice** or chicken broth
3 tablespoons fish sauce
1 tablespoon finely chopped shallots or onion
1 teaspoon salt
1/2 teaspoon black pepper
3 hard-boiled eggs
3 green onions, cut into 2-inch lengths

TO MAKE THE CARAMEL SAUCE (makes about 1 cup):
Combine cold water and sugar in a sturdy, medium saucepan over medium-high heat and stir well. Cook, tilting pan to swirl sauce now and then until liquid becomes syrupy and color begins to change, 5 to 7 minutes. Have hot water handy by the stove.

Watch carefully as soon as the syrup turns from clear to soft gold, to the color of honey. Swirl the syrup gently now and then, and be vigilant; this is the point at which things start to happen fast. When the syrup is as dark as maple syrup, but not as dark as molasses, carefully pour hot water down the side of the saucepan, and expect a small eruption of bubbling, steamy chaos.

Once the syrup settles down, continue cooking, stirring, until you have a smooth, thin, and handsome caramel-colored sauce.

Set aside to cool, and then transfer to a jar and close tightly. Syrup will keep at room temperature for up to 1 month.

TO COOK THE PORK:
In a large, heavy saucepan, combine pork, coconut juice, fish sauce, 2 tablespoons caramel sauce (or brown sugar), shallots, salt and pepper. Bring to a rolling boil over medium-high heat, and then reduce heat to maintain an active simmer. Cover and cook until pork is tender and surrounded by a handsome brown sauce, 45 to 50 minutes.

Add eggs and green onions to pan, and simmer for 15 minutes more, turning eggs gently now and then so they turn a handsome brown. Remove from heat, take out the eggs, and halve them lengthwise. Carefully return eggs to sauce, transfer everything to serving bowl, and serve hot or warm.

*If you don't want to make the caramel sauce, just substitute 2 tablespoons brown sugar in this recipe instead.

**Look for coconut juice, sometimes called coconut water, in cans or aseptic packages. It is sold with the fruit juices. Do not substitute coconut milk.

Serves 6
Source: Quick and Easy Vietnamese by Nancie McDermott