Pork and Eggs Simmered in Coconut Juice | Thịt Heo Kho Trứng
Adapted from a recipe by Mike Hargis and family.
Servings: 8
Ingredients
- 1.4 kg | 3 pounds boneless pork shoulder/butt roast
- 300 g | 1 large yellow onion thickly sliced
- Cloves from 2 medium heads of garlic 16 to 20 total
- 300ml to 360ml | 1 ¼ to 1 ½ cups Japanese-style soy sauce such as Kikkoman
- 65 g | ⅓ cup sugar
- 1 tablespoon black pepper freshly ground preferred
- 480 ml | 2 cups canned or boxed unsweetened coconut water or the liquid inside 1 large young green coconut
- 1 dozen medium or large eggs
Instructions
- Preheat the oven to 350F (180 or 175C). Put the pork into a claypot, Dutch oven or similar kind of pot. There should be about 1 inch (2.5 cm) clearance all around. Add the onion and garlic. In a separate bowl, stir together the soy sauce, sugar, and black pepper. Taste and adjust as needed for pleasant, slight intense flavor. Pour into the pot. Add the coconut juice and if needed, extra water to come to about ½ inch (1.25 cm) of the top of the pork. Cover and bake for 3 hours. Turn the pork over midway.
- Meanwhile, boil the eggs. Once cool, peel the eggs and set aside.
- When the pork is done, remove it from the pot. Partially cover and let cool until you can handle it. Skim the fat from the top.
- Cut the pork into thick pieces, a scant ¾ inch thick and the size of a large domino. Return the pork and eggs to the pot. Bring to a simmer on the stove, then cook for 10 minutes before serving.
- Enjoy with rice. Mash up your eggs with some of the cooking liquid prior to adding to your rice with some of the pork. Bon appétit :)
