INGREDIENTS
- 3 lbs pork butt with skin
- 1 dozen eggs
- 1 can (10.5 oz) bamboo shoots (Wei-Chuan)
- 2 sweet onions, sliced
- 1 bunch of scallion head, cut into 1” pieces long
- ½ tsp salt
- 1 tsp brown sugar
- 1 tsp sugar rocks
- 1 can (16.5 oz) coconut juice
- 1/8 cup fish sauce
- 1 tsp sesame oil
- 1 tsp mushroom seasoning
- 1 tbsp olive oil
- 4 cloves fresh garlic, sliced
- 1 tbsp fresh garlic, thinly sliced
- 1 tbsp dried diced onion
- 1 tbsp dried diced garlic
- 1 tbsp onion powder
- 1/8 black pepper
- Chopped scallion (garnish)
- 3 cups white rice
DIRECTIONS
- 1.Clean pork with cold water. Remove excess fat and debone pork. Cut pork into roughly 2" pieces.
- 2.Place pork into a large mixing bowl. Add mushroom seasoning, dried diced onion, dried diced garlic, onion powder, sesame oil, black pepper. Mix pork and spices well. Marinade in refrigerator for 1 hour.
- 3.Boil a medium pot of water. Add eggs and cook for 10 min. Drain and move eggs into another pot with cold water. Break the shelves for hard-boiled eggs.
- 4.Using a large non-stick pan, add olive oil over medium heat. Add diced garlic and cook until golden brown. Add hard boiled eggs to cook for 2 min on each side or until egg turn golden brown. Remove eggs and put aside.
- 5.Using same non-stick pan, add olive oil over medium heat. Add remaining diced garlic and cook until golden brown. Add marinated pork from Step 2. Cook 1-2 minutes on each side until golden brown. Remove pork from heat.
- 6.Using a large pot, add marinated pork, bamboo shoots, coconut juice, fish sauce, cut scallion white parts, sugar rocks, brown sugar, sliced garlic cloves and fried hard-boiled eggs from Step 3.
- 7.Cook pork on low heat for 4 hours until pork meat is tender. Ready to serve over white rice. Add remaining chopped scallion for garnish.