Five Spice Pork and Eggs

 

A hearty dish to enjoy with rice. Perfect for a quick week-night meal. I usually make a large pot and enjoy it for over 3 days. Also known as 'thit-kho' in Vietnamese but without the five-spice. Can also be made without five-spice depending on how you feel. 

Ingredients: 

1 tablespoon sunflower oil 

1 brown onion diced

1kg pork diced into about 1 inch cubes (ideally pork shoulder roast cut)

8 hard boiled eggs peeled (to boil: add eggs to a pot. Add enough tap water until it covers eggs completely. Bring to boil then turn heat down to simmer for 10 mins. Immediately transfer to a large bowl and add cold/ice water to make it easier to peel) 

2 tablespoons kecap manis 

3 tablespoon sugar 

3 tablespoon 3 Crab Fish Sauce 

1 teaspoon five spice powder 

2 spring onions roughly chopped 

Directions: 

1. In a large pot, heat oil with onion until fragrant. Add Pork, eggs, kecap manis, sugar, fish sauce, five spice powder and mix until evenly coated and pork turns burn. Cover pot with lid and allow to simmer over low-medium heat for 20 minutes. Open and stir pot every 7 minutes to avoid sticking to the bottom of the pot.  

2. Garnish with spring onion and serve hot with rice.