A recipe from ” The Vietnamese Collection” by Jackum Brown.
Ingredients
- 100 g light muscovado sugar
- 125 ml vietnamese fish sauce
- 4 tbsps chopped shallots
- 1 tsp ground pepper
- 500 g boneless pork loin thinly sliced
- 4 free range eggs hard boiled, shelled and halved
- chinese chive flours to garnish
- steamed rice to serve
Servings:
Instructions
- Heat the sugar in a small casserole over a low heat until it is melted, stirring constantly. Slowly add the fish sauce and keep stirring vigorously until it is all amalagamated.
- Add the shallots, garlic, pepper and pork slices to the caramel. Cover and simmer over a low heat for about 30 minutes, stirring occasionally.
- To serve, arrange the pork on a warmed platter with the eggs and pour over the sauce, covering the eggs as well as the pork. Garnish with chives and serve with rice on the side.
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