Caramelized Braised Pork with Eggs (Thit Kho)

Last Tuesday I had a craving for something I grew up eating.  I grew up eating Thit Kho which is Caramelized Braised Pork with Eggs.  For some reason, the longer this braised or the more often it gets reheated, it tasted better!  Growing up, we always did family trips to Florida.  A couple days before we would leave, my Mom would whip up a huge batch of it and freeze it so we can have food when we got to Florida.  It it so good that my Dad could eat it everyday and he has.  When my Mom would go out of town to visit her siblings in California, she would make a big batch and freeze portions.  

My favorite part is the hard boiled eggs after it has absorbed all the delicious sauce.  A couple weekends ago, I had made Peking ribs that is in my 4 course Asian Dinner Blog.  I had used Pork Butt Ribs since it was special.  Anyways, I had froze half of the pork I bought that weekend.

Onto the real purpose of this posting.  As I had said...I was just craving it.  I got home from work and started immediately since it does take a while to braise to break down the pork.  2 things I did when I walked in the doors...started boiling some eggs and season my pork.  My Mom has her way of making it as far as what she uses.  I did mine a little bit differently.  I have been on this whole kick with five spice powder so that is how I seasoned the meat.  I made a quick caramel sauce and tossed it with the meat for a little while and then poured in my coconut juice and fish sauce, oyster sauce, Sambal Oelek, and black bean and garlic paste.  For me the worst part about all this is peeling the eggs, but I got over it by thinking to myself the end result would be worth it.

I was hoping that it would be done in like 45 minutes, but I kept checking and checking.  

2 Hours and 45 Minutes later...dinner was served!!!  The pork was perfectly braised.  And the eggs...delicious!!  Notice how the egg just took on the color of the sauce and the nice dark ring around it after I cut it in half.  

I typically like to eat this with some pickled bean sprouts, but I did not have any.  I did make some yesterday in preparation for more Thit Kho.

P.S. I made extra and froze it as well!