Vietnamese Braised Pork and Eggs

1: Marinate your parboiled pork shoulder/butt with the seasoning ingredients (shallots, garlic cloves, fish sauce, dark soy sauce, chicken powder, sugar) for at least 1 hour, preferably overnight.

2: In a medium 3 qt pot, add 2 tbsp oil and heat to medium-high.

3: Add the 2 tbsp sugar and slowly allow it to caramelize - approximately 3 minutes, monitoring closely to prevent burning.

4: Add the marinated pork and combine well for 2 minutes.

5: Add the coconut soda, adding enough water to cover the meat mixture, and bring to a boil before lowering the heat to low. Allow to cook for 1.5 hours, adding water as needed.

6: In a separate pot, boil the 12-15 quail eggs until well-done (approximately 10 minutes total).

7: Peel your boiled eggs and set them aside.

8: After your pork has been braising for 1.5 hours, add the boiled eggs and continue to braise for another 10 minutes.

9: Serve hot with a side of rice and pickled mustard greens.