- 600 g of pork loin
- 1 clove garlic
- 5 kaffir leaves
- 4 eggs
- 1 star anise flower (flower badian)
- 3 tablespoons of brown sugar or caramel liquid
- 2 tablespoons of nuoc mam sauce
- 2 tablespoons of dark soy sauce
- 2 glasses of water
- vegetable oil, black pepper, salt
Cook the eggs in water for 20 minutes. Removing the shells and placed in a bowl of cold water, and set aside.
Cut meat into pieces then peel and chop the garlic.
Heat in a saucepan 1 tablespoon of oil, add garlic and meat and stir occasionally until meat is brown.
Remove meat and reserve.
Put the brown sugar, soy sauce, nuoc mam sauce and star anise to the pan and let simmer over medium heat until boiling.
Put the meat, pepper and stir then add 2 glasses of water and let simmer for 40 minutes until meat is tender.
Then add the boiled eggs and let simmer until you can detach the meat filament (15 minutes).
Serve with white rice.
Tips : after putting the boiled eggs you can add 1 ½ glasses of water during cooking as the sauce reduces and become very salty.
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