Grandma’s Tepong Pork
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1140
- Total Fat
- 84
- Saturated Fat
- 27
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 78
- Cholesterol
- 426
- Sodium
- 2252
- Total: 5 hr 10 min
- Active: 45 min
Ingredients
1/4 cup vegetable oil
1 9- to 10-pound bone-in pork shoulder, skin removed
2 medium onions, quartered
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and minced (about 3 tablespoons)
10 whole cloves
6 whole star anise pods
3 tablespoons packed dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine
6 large eggs
Directions
- Preheat the oven to 325˚ F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.