Ingredients: Serves 6 – 8

• 1 kg (2 lb): Boneless port butt or shoulder, fat removed

• 4 cloves: Garlic, peeled

• 4: Shallots, peeled

• 1 teaspoon: Whole black peppercorns

• 2 tablespoons: Oil

• 375 ml: Cold water (1 1/2 cups)

• 6: Hard-boiled eggs, peeled

• 3 tablespoons: Fish sauce

• 1/2 teaspoon: Salt

• 1 teaspoon: Five-spice powder

• 1.5 tablespoons brown sugar (For the caramel sauce)

Directions:

• Cut the meat into 2 1/2 cm (1-in) cubes and set aside.

• Pound the garlic, shallots and peppercorns with a mortar and pestle or process with a food processor until fine.

• Using a heavy stockpot, heat the oil over medium heat and sauté the garlic mixture until fragrant, about 2 minutes.

• Add the pork and cook, stirring, until the meat browns on all sides.

• Add the water, eggs, sugar, fish sauce, salt and five-spice powder and bring to the boil.

• Add the caramel sauce (see preparation bellow)

• Reduce the heat to low. Cover and simmer for 1 hour or until the pork is tender.

• Remove from the heat and serve with White rice.

Caramel sauce Directions:

• Add all the sugar to a saucepan with ¼ cup water cook until caramelized.

• Once done add to the main dish and cover