I have been cooking this dish a few times already, don’t think it’s as sweet as how a real Vietnamese cook would make it, but truth be told, I have no idea what the authentic one tastes like (I haven’t seen this dish on a restaurant menu). Anyway the family seem to enjoy it so I just keep on making it. You can use coconut juice (not milk) instead of water, I find it adds another layer of flavor!
Colored Sauce(This will give the pork a nice dark color instead of looking gray)
* 1 cup water
* 1 tablespoon sugar
* 1 1/2-2 lbs pork (chopped into 1 inch rectangles)
* 1 teaspoon salt
* 1 teaspoon sugar
* 3 tablespoons fish sauce
* 1/2 teaspoon pepper (change accordingly to your preference)
* 5-6 hard-boiled eggs
1.For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
2.Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
3.Remove from fire immediately and add a little of the water that was set aside.
4.After the bubbles settle down, add the rest of the water.
5.Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
6.Add boiled eggs.
7.Add colored water.
8.Add water until it covers the pork and eggs completely.
9.Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.