THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE

Steps:

• Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
• When oil is hot, add garlic, lemongrass, and shallots.
• Stir fry about 30 seconds, they will brown.
• Turn the heat up to high and add the pork in batches.
• Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
• Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
• Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
• Stir occasionally.
• Add the coconut juice and enough chicken stock (or water) or cover the pork.
• Bring it to a boil and skim off the foam that rises while it cooks.
• Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
• Check occasionally, add more stock or water if it reduces too much.
• When the stew is almost done, peel the eggs.
• Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
• I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
• Add the eggs to the stew and let it simmer together about 15 more minutes.
• Serve Immediately.
• FOR CARAMEL SAUCE:.
• 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.
• Reduce heat to medium low and simmer for about 10-15 minutes.
• When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
• Return to medium high heat and sit continuously.
• The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
• Stir in 1 tsp lemon juice.
• Let cool and store covered in a cool dark place.
• Makes about 3/4 cups.