Pork in the Clay Pan

1. heat oil in a large clay pan (alt. Normal frying pan) over medium-high heat – the frying pan must be large enough to loosely fit the meat. Sprinkle sugar into skillet and gently toss over not too high heat for 3-4 min, stirring until sugar is dissolved and slightly caramelized. Stir in shallots, garlic, ginger and chili and saute 5 min until shallots are soft.

2. add pork to skillet, increase temperature and brown meat nicely, about 5 min, stirring well now and then. Extinguish with 1/2 cup water and season with fish sauce and pepper. Let everything bubble up once, then just simmer on low heat. Slide eggs between meat, cover clay pan and simmer on low heat for 30 minutes. Stir once or twice provided that there is not enough liquid (none), add a little water.

Season to taste, sprinkle with spring onions and serve with long-grain rice.

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