I have never made this dish and have only eaten it. Only when I started reading blogs, specifically Wandering Chopsticks' recipe and Gastronomy's, that I learned the traditional ingredients for this dish. This is because my mom does not use coconut juice and does not make a caramel. My mom takes shortcuts and just uses dark soy sauce. It's still good though and it's the version I grew up eating!
This was a standard lunch dish in Vietnam. The lady who sold lunch in my alley had this every day. I would try to get lunch early so I could request one egg. If you came too late, you risked her running out. However, I never ate pork once. To say it was fatty is an understatement; the meat was pretty much pieces of fat!
Thịt Heo Kho (Braised Pork)
* 5 cups water
* ½ tsp pepper
* 1 tbsp salt
* 4 tbsp sugar (or honey if you have some)
* 1 onion, chopped finely
* 1 tbsp dark soy sauce
* 1 kg fatty pork butt, cut into 1-2" sections
* 6 eggs, hard boiled and peeled
Bring water to a boil.
Add chopped onion, soy sauce, pepper, salt and sugar.
When water is boiling, add meat.
Cook on medium for about 1-1/2 - 2 hours - the meat should be fork tender.
Taste the sauce and season accordingly.
Adding onion and seasoning to the water makes a great base for a sauce.
Throw in the eggs and meat.
Simply boil cabbage, cut into 2" sections.
Mash two eggs and mix with some of the sauce from the dish and a dash of fish sauce to taste.
Dip cabbage in sauce.