| Ingredients: 1 Bunch(s) stems of cilantro 8 Clove(s) garlic 1 Tablespoon(s) whole corn white pepper 3 cloves 3/10 Cup(s) fish sauce 6 Tablespoon(s) low sodium soy sauce 6 Tablespoon(s) water 6 Tablespoon(s) sugar, brown 5 star anise 3 cinnamon stick 4 1/2 Pound(s) cubed pork shoulder, extra lean |
Directions:
Add to a blender cilantro stems, garlic, white pepper, cloves, fish sauce, soy sauce, and water. Blend for about 20 seconds on high. Make a caramel sauce In a large pot on medium heat, melt brown sugar and 1 tblsp water. After 3 to 4 minutes it should be a dark, bitter sauce. Add the braising liquid from the blender before the sugar burns. Add seven cups of water. This can be used to rinse the good stuff out of the blender into the pot. Add the pork. Bring to a boil, cover and reduce to simmer. Simmer for 50 minutes. Uncover. Cook another 30 minutes. Pork should be very tender. Hard boil 6 eggs for 12 minutes. Cook rice for six people. Skim fat from the stew. Slice the eggs. Serve with rice in the bowl, ladle on the soup, sprinkle on cilantro, garnish with egg slices. |