A nutritious dish that can be served with hot steamed rice

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Mother of Perpetual Help Parish
2121 W. Apollo Road
Garland TX  75044

Serves Four – Goes very well with hot steamed rice or French bread

INGREDIENTS:

• 1 lb (450 g) pork butt with skin
• 1 clove garlic, crushed
• ¼ onion, diced
• ½ cup fish sauce
• ½ cup sugar
• 4 hard-boiled eggs, shelled
• 2 cups (16 oz/473 ml) coconut juice, fresh or canned
• 1 tbsp (tablespoon) Asian caramel syrup (nước màu)
• 2 tbsp oil for stir-frying

DIRECTIONS:

1. Cut pork into serving pieces.  Season with garlic, onion, fish sauce and sugar.  Let stand for 10 minutes.
2. Heat oil in a wok and brown pork lightly.
3. Add 1 cup coconut juice and simmer for 5 minutes.
4. Skim away scums and add remaining coconut juice.  Add boiled eggs and caramel syrup, and continue to simmer for 20 minutes until liquid is thickened.