Servings: 8

vegetable oil for frying vegetable oil for frying
1 clove of garlic, smashed 1 clove of garlic, smashed
2 lb. pork shoulder or pork butt, cubed 2 lb. pork shoulder or pork butt, cubed
8 tablespoons fish sauce 8 tablespoons fish sauce
4 tablespoons brown sugar 4 tablespoons brown sugar
salt to taste salt to taste
eggs (however many you want, I think I usually do 6) eggs (however many you want, I think I usually do 6)
thick soy sauce thick soy sauce
2 cans regular coconut water 2 cans regular coconut water

In a pot, fry pork with vegetable oil & garlic
Add fish sauce, 2 tablespoons of brown sugar, and salt
Meanwhile, boil eggs for 20 minutes. Peel and poke all over with toothpick.
Take pork out of sauce and put 1 layer of eggs.
Top with 1 layer of pork. Continue layering and alternating eggs and pork. (With this small amount I usually only have 1 layer of each, but if you make more this is what you'd do).
Sprinkle 2 tablespoons of brown sugar and thick soy sauce on top. Cover and heat on medium until the sauce at the bottom is boiling.
Pour in coconut water. Bring to a boil on medium high.
Skim the fat. Reduce heat to medium or medium-low.
Cover and simmer for 45 minutes - 1 hour.
Reverse the layers of egg and pork (bottom is now the top). Simmer an additional 30 minutes.