Name: Saffron and Orange Vietnamese Caramelized Pork and Eggs
Total time: 57 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 200g pork shoulder, cubed; 2 eggs; 1/2 cup coconut milk; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp sugar; 1 tbsp vegetable oil; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 cup water; 1/4 tsp saffron threads; 1 tbsp orange juice

A luxurious and fragrant variation with the delicate floral notes of saffron and the citrusy brightness of orange.

Method

Mix saffron threads and orange juice into the pork before cooking.
In a wok or skillet, heat oil over medium heat. Add pork and cook until browned on all sides.
Add soy sauce, fish sauce, sugar, black pepper, and garlic powder. Stir to combine.
Pour in coconut milk and water, bring to a simmer, then reduce heat and cover. Cook for 40-50 minutes until pork is tender.
Add eggs and simmer for 5 more minutes. Serve hot.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.