Thòt heo kho tröùng/thòt lôïn kho tröùng - Pork stew in fish sauce with boiled eggs (southern dish)
This is a very popular dish in the South, especially in the countryside. You can find this dish in every restaurant in the city as well as in the Mekong Delta.
_______________________________________________________________

Ingredients

• 2 pounds boneless pork shoulder or fresh ham
• 4 cups water or 4 cups young coconut juice
• 3 cloves garlic crushed
• 2 tablespoons of sugar
  
  Salt to taste:
• 3 tablespoons of fish sauce
• 1/2 cup of thick caramelized sauce (See the recipe for this sauce in chicken recipes page.)
• ground black pepper

Preparations

• Cut the pork into pieces (1-inch by 2-inches), rind and all. The rind will give the dish a special taste.
  
  Set aside:
• Bring water to a boil and add the meat. Boil the meat for 15-20 minutes and discard all the foam on top. Lower the heat and cover the pot; let it simmer for 30-40 minutes.  When the meat is tender, add garlic, sugar, fish sauce, peeled hard-boiled eggs, and caramelized sauce.   Continue to cook in low heat for another 20 minutes.
  
  To serve:
• Serve this dish with steamed rice, pickled vegetable or boiled vegetables.