INGREDIENTS (serves 8)
2 pounds boneless pork shoulder (most of the fat trimmed off)
2 cloves garlic, crushed
1 small onion, diced
1/4 cup fish sauce
1/2 cup dark brown sugar
8 hard-boiled eggs, shelled
3 cups coconut water
2 Tbsp oil for stir frying.
8 cups cooked steamed rice
DIRECTIONS
Cut pork into about 1 inch serving pieces. Place in a large bowl and
season with garlic, onion, fish sauce, and sugar. Let stand for 10
minutes.
Heat oil in large 5 quart soup pot and brown pork lightly.
Add half the coconut water and simmer for 15 minutes.
Add the remaining coconut water and boiled eggs, continue to simmer for
about 45 minutes until liquid has thicken and pork is fork tender.
Serve over rice.
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