How to Make Braised Pork with Hard Boiled Eggs (Tom Kem)

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Braised Pork with Hard Boiled Egg (Tom Kem)

INGREDIENTS

10 hard boil eggs
1/2 cup brown sugar
3 pounds pork shoulder or pork belly, cut into large chucks
5 cups water or chicken broth
5 galangal, slices
2 sticks cinnamon
4 star anise
1/2 cup fresh ginger, thinly sliced
1 tablespoon garlic, roughly chopped
2 tablespoons vegetable oil
3 tablespoons oyster sauce
2 tablespoons fish sauce
3 tablespoons soy sauce
2 tablespoons black soy sauce
2 teaspoons white pepper

INSTRUCTIONS
Heat the brown sugar in a medium pot over medium heat. Allow the sugar to melt.
Add vegetable oil, shallots, garlic, galangal, star anise, cinnamon sticks, and julienned ginger root.
Stirring and cook until softened about 3 minutes.
Add the pork shoulder. The crystalized sugar will dissolve as the pot boils.
Add oyster sauce, fish sauce, soy sauce, black pepper, and dark soy sauce.
Stir well to combine, bring to a boil and cook for 10 minutes.
Add the hard boiled eggs and water.
When boiling, lower the heat to a simmer and cook for one hour or until the pork is tender.
Skim any oil that floats to the top.
Adjust the seasoning to taste with fish sauce, soy sauce and sugar.
Serve hot over rice. Enjoy!
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