- 1 lb. of pork w/ skin
- 6 eggs
- 1 medium sized shallot, sliced into thin rings (about 1 full Tbsp)
- 4 cloves of garlic (about 1 full Tbsp)
- 1 Tbsp vinegar
- ½ tsp salt
- 1 Tbsp olive oil (can use vegetable or canola oil)
- 1 Tbsp fish sauce
- 1 can Coco Rico soda
- ¼ cup water
- 1 tsp sugar
- ¼ tsp of thick soy sauce (store bought)
^or if you don’t have any you can make it. Simmer sugar and a tiny bit of water to kind of make caramel sauce.
Bring pot of water to a boil and add your eggs in. Cook about 6 minutes (you’ll know when they are ready when you can pick them up with chopsticks).
While eggs are cooking, wash pork; scrape off any dirty particles or hair from skin. Cut into cubes about 1 inch or slightly bigger. My mom says buy the pork with skin on, but pick a piece that has the whitest skin.
Turn heat down to low and take the eggs out of the boiling water. Add 1 Tbsp of vinegar and ½ tsp of salt into the water that you boiled the eggs in and carefully place your pork cubes into the hot water. In the mean time, place your eggs in a cold bowl of water and peel off the shells. Set aside. Then mince your garlic and slice your shallots. After 5 minutes or when water comes to a boil, turn heat off and drain pork cubes.
Take that same pot you used to boil water and make sure it has dried off. Add 1 Tbsp of olive oil and sauté your shallots on medium heat (about 1 minute). Then add your pork cubes into the pot along with 1 tsp of salt and thick soy sauce. Then add minced garlic and cook for 30 seconds.
Add 1 Tbsp of fish sauce and 1 tsp of sugar and mix it up. Then add the coco soda and ¼ cup of water into the pot. Then add your boiled eggs into the mix. Cover and bring to a boil. Then turn heat to low setting. Cover and simmer on low for about 2 hours to ensure your meat is tender. One sign that it's done is if the liquid has become slightly thicker and reduced to about 1/8 of the original amount.
Once done, you may store it in the refrigerator for up to 2 weeks. Good luck and enjoy :)