2 lbs (1 kg) boneless pork shoulder, without the rind, cut into 3 or 4 pieces
3 tablespoons (45 ml) vegetable oil
2 onions, chopped
4 cloves garlic, finely chopped
1 tablespoon (15 ml) fresh ginger, chopped
1/3 cup (75 ml) brown sugar or raw sugar
1/4 cup (60 ml) fish sauce (nuoc mam)
1 tablespoon (15 ml) soy sauce
1 can 14 oz (398 ml) light coconut milk or
1 1/2 cups (375 ml) chicken broth
In a large saucepan, brown the meat in the oil. Set aside on a plate.
In the same saucepan, brown the onions. Add the garlic and ginger and cook for 1 minute. Add the brown sugar and cook until well caramelized. Add the fish sauce and soy sauce and stir to combine.
Return the meat to the saucepan and add the coconut milk. Bring to a boil. Cover and simmer gently for about 2 hours or until the meat falls off the bone. Add the eggs and cook for about 2 minutes. Serve with rice.
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