Step 1

To make the caramel sauce, in a small saucepan, combine sugar and 1 tbsp of water. Cook on medium-low heat without stirring until the mixture turns from clear to light yellow, about 3 minutes. Continue cooking for another 5 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark amber color, turn off the heat and and add 3 tablespoons of water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed. Store the extra in a glass jar in your pantry for future uses.

Step 2

To boil the eggs, add them to a pot and cover them with cold water by 1 inch. Bring to a boil on medium-high heat and cook for 7 minutes. Remove from heat and add to a bowl with cold water. Peel the eggs and set them aside.

Step 3

To blanch the pork, bring 2 quarts of water boiling on high, or enough to fully submerge the pork. When the water’s boiling, add the pork for 1-2 minutes just to blanch. Pour out the water then rinse the pork under running water until the water is clear.

Step 4

In a large bowl, add the caramel sauce and 2 tablespoons of fish sauce. Add the pork, eggs, scallion, shallots, and pepper to the bowl. Toss to combine and let stand in refrigerator for an hour.

Step 5

In a large nonstick skillet, add the oil, and turn the heat to medium-high. Working in 2 batches, sear the pork on all sides until lightly browned, about 2 minutes per batch. Set the seared meat on a separate plate.

Step 6

When you're done with searing, return all the pork and any juices to the pot, then add the eggs, marinade, remaining fish sauce, coconut juice, and sugar. Make sure you have enough liquid to cover the pork and eggs. Bring to a boil over high heat, skim the scum, then lower the heat to medium-low to maintain a simmer. Cover and cook until a knife tip inserted into the pork meets little resistance, about 90 minutes.

Step 7

Taste and season with additional fish sauce and sugar for the savory sweet balance that you're looking for. If it's too concentrated, add in one tablespoon of water and adjust the sauce to your taste.

Step 8

Transfer to a serving bowl and serve immediately with rice and steamed greens.

Step 9

Store any leftover in the fridge in a tight lidded container for up to 72 hours. You can also freeze any leftover for a month and reheat before serving.