Thịt Kho Trứng

24 eggs, boiled and peeled
6-8 lbs pork butt (1/2 a Costco package) or tenderloin!!
1/2 C fish sauce
133 g or 2/3 C sugar
1 T salt
1 T pepper
1 T molasses
1 bunch green onion
12 oz coconut water
2 T corn starch
1/4 C cold water
1 cabbage
6-8 C steamed rice

Cut pork into 1-inch cubes, removing as much fat as possible.
Thinly slice green onion, and separate into white and green.
Combine fish sauce, sugar, salt, pepper, and molasses.
Coat pork with marinade and white part of the onion.
Line bottom of crock pot with boiled eggs.
Spoon marinated pork over eggs and add coconut water.
Cook on high for 3 hours, and switch to low for 3 hours.
Carefully remove pork and eggs from broth.
Pour broth into fat separator and remove top layer.
Boil sauce on stovetop, adding cornstarch dissolved in cold water.
Once sauce has thickened, pour over pork and eggs.
Garnish with green onion.
Roughly chop and boil cabbage for 10-15 mins.
Serve with steamed rice.
Serves 8.

LTK, adapted from Cô Mai



eggs
pork shoulder blade roast or pork belly
green onion
fish sauce
salt
pepper
sugar
coconut water
molasses
cabbage
rice

Boil and peel eggs.
Cut pork into 1-inch cubes.
Thinly slice green onion, and separate into white and green.
Combine eggs, pork, and white onion in a pot.
Add fish sauce, salt, pepper, and sugar.
Sauté over medium high until meat is browned.
Take care to not break boiled eggs.
Add coconut water until pork is half submerged.
Once the liquid is boiling, add molasses for color.
Cover and simmer over medium low, stirring occasionally.
Boil cabbage and steam rice.
When pork is tender, add green onion and remove from heat.
Serve pork, cabbage, and rice together.

Cô Mai