Lao•comfort
Thom Khem | Lao Braised Pork Egg Stew
This Lao braised pork and eggs in a sweet caramelized fish sauce stew goes great over jasmine rice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 1/2 cup sugar
- 1 tbsp crushes garlic (3 cloves)
- 2 tbsp ginger minced
- 3 slices Slices of ginger or galangal
- 1 pound pork sirloin
- 2 cup water
- 1 tbsp seasoning sauce
- 3 tbsp fish sauce
- 1 tbsp sweet soy sauce
- 6 hard boiled eggs
Instructions
- 1
Cook hard boiled egg for 10-15 minutes
- 2
Place eggs in a pot with water and bring it to a boil. Cover it and and turn off the heat and put a timer for 15 minutes. After 15 mins, pour out hot water and place eggs in cold water for 5 minutes.
- 3
Heat the oil then add sugar and caramelize until golden
- 4
Add minced garlic and ginger and cook for 1 minute
- 5
Dice up pork belly in quarter inch slices and add to the pot
- 6
Add the water and mix then the sauces and mix then add the peeled hardboiled eggs.
- 7
Cover and let it simmer on low for 30 minutes