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Ingredients
US|METRIC
4 SERVINGS
- pork shoulder (As needed, cubed)
- salt (As needed)
- black pepper (As needed)
- sugar (As needed)
- vegetable oil (As needed)
- ginger (As needed, minced)
- garlic (As needed, minced)
- shallots (As needed, minced)
- bay leaves (As needed)
- yunnan chile (As needed, minced)
- white onions (As needed, diced)
- shrimp paste (As needed)
- fish sauce (As needed)
- coconut water (As needed)
- soy sauce (As needed supreme)
- quail eggs (As needed)
- jasmine rice (As needed, steamed)
- scallions (As needed, thinly sliced on a bias)
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Directions
- Season cubed pork shoulder with salt, pepper and sugar and let sit overnight
- In a hot rondeau, sear pork until well browned
- Add ginger, garlic, shallot, bay leaf, Yunnan chile, white onions and shrimp paste and cook until fragrant
- Add fish sauce, coconut water and splash of supreme soy sauce, braise until pork is tender
- For Jasmine Rice: combine all ingredients
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