Caramelized Pork & Quail Eggs
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, or 1 can drained, Shortcut
- 1 tablespoon water
- 1 tablespoon sugar
- 3 cups water
- 2 cloves garlic, smashed and minced
- ¼ cup fish sauce
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups young coconut juice
- 750 grams pork shoulder, cut into 1 inch pieces, (1½ lb)
- 2 spring onions, sliced, white and green parts
- ¼ teaspoon black pepper
Instructions
- Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
- In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
- Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
- Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to over an hour.
- When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.
Notes
The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
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