Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 x chicken or possibly duck Large eggs - (to 6) or possibly 12 quail Large eggs
- 1/3 c. sugar
- 3 c. young coconut juice (if using fish sauce)
- 1/2 c. fish sauce or possibly thin soy sauce
- 2 x bone-in pork shanks with rind - (2 lbs ea)
- 5 x scallions trimmed, halved, and white bulbs lightly crushed
- 2 ounce fresh ginger sliced, and lightly crushed
- 3 lrg garlic cloves peeled, and lightly crushed
- 3 x or possibly more dry red chilies
- 5 x star anise
- 1/2 tsp five-spice pwdr
Direcciones
- Gently place the Large eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook till soft boiled, about 5 min (about 2 min for quail Large eggs). Rinse under cool water and allow to cold completely. Carefully shell the Large eggs, being careful to keep the Large eggs intact.
- Make a caramel by combining the sugar and 1/4 c. water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 min, remove the pot from the heat and stir in the coconut juice and fish sauce (or possibly 3 c. water and the soy sauce). Reduce the heat to low and stir till the sauce is completely smooth.
- Add in the pork shanks, turning them to coat proportionately on all sides. Add in the scallions, ginger, garlic, chilies, star anise, and five-spice pwdr and simmer, covered, turning the shanks occasionally, till the meat is fork tender, about 4 hrs.
- With a ladle, skim off the fat and add in the Large eggs. Continue simmering, ladling sauce over the Large eggs occasionally, till the Large eggs turn golden brown and cook through, about 5 min.
- This recipe yields 4 to 6 servings.
- Description: "(Thit Heo Kho Nuoc Dua)"
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
