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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a clay pot or large saucepan, stir together the sugar and water. | 2. Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn. | 3. Remove from heat. | 4. Carefully stir in the coconut juice and fish sauce-- there may be a little spattering. | 5. Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan. | 6. Stir in the pork. | 7. Then stir in the shallots, ginger and five-spice powder. | 8. Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard. | 9. When done, stir in the pepper. | 10. To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls. | 11. Garnish with the wedges of hard-cooked egg. | 12. Note: Do not substitute coconut milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cold water	3	tablespoons		0.0	0.0	0.0	0.0
coconut juice	1	can		-	-	-	-
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
shallot	4		sliced	460.8	107.52	16.0	0.64
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
chinese five spice powder	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	4		hardboiled peeled cut	286.0	1.44	25.12	19.02
pork shoulder	1/2	lb	cut	535.248	0.0	38.9642	40.8013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.