Grandpa is eating instant noodles. 

5-year-old: Grandpa, I want to try.

Grandpa (still eating): Okay, I’ll save you some.

5-year-old: Sure, but please stop eating.

Pork and eggs simmered in caramel sauce

(Adapted from Vanh Khuyen Le)

3 lbs pork belly (cut into 1″ pieces)
1 tbs canola oil
1 shallot (peeled and sliced)
3 tbs Maggi sauce
2 tbs cooking wine
1.5 tbs sugar
2 tbs sugar + 1 tbs water (for caramelized sauce)
1 tbs canola oil
1 tbs Sriracha chili sauce
1/2 cup water
1 piece of ginger, about 1″ (peeled, coarsely chopped)
4 garlic cloves (peeled, coarsely chopped)
1 chili (optional, coarsely chopped)
4 cup water
1 tbs kosher salt
2 bay leaves
1 star anise
1 small piece of cinnamon
1 tsp whole peppers
Salt to taste
6 boiled eggs (peeled)

1. In a nonstick skillet, heat 1 tbs canola oil + shallot slices until fragrant.
2. Add pork belly and sear all sides.
3. Turn off the heat.
4. Add 3 tbs Maggi sauce + 2 tbs cooking wine + 1.5 tbs sugar.
5. Marinate for a few minutes.
6. In a large pot, heat 2 tbs sugar + 1 tbs water.
7. When the sugar caramelizes, add 1 tbs canola oil.
8. Add 1 tbs Sriracha sauce.
9. Add 1/2 cup water + chopped ginger + chopped garlic + chopped chili (if using).
10. Add the pork + shallots + marinade on step 5 into the pot.
11. Heat under high heat.
12. When the water evaporates, add 4 cup of water + 1 tbs salt.
    • Note: the water must completely submerge the meat. 
13. When the water boils, add bay leaves + star anise + cinnamon + peppers.
14. Add boiled eggs.
15. Cover and simmer for at least 1 hour.
16. Uncover and skim all the fat.
17. Simmer for another hour.
18. Readjust with salt if needed.

Pork and eggs simmered in caramel sauce (Instant Pot Version)

8 eggs
1 cup water
4 tbs sugar
4 lbs pork belly (cut into 1″ pieces)
1 1/2 tsp salt
3 shallots (sliced)
1 liter water (or coconut water)
6 tbs fish sauce
Ground pepper

To boil eggs:

1. Pour 1 cup of water in the pot.
2. Place the eggs on the rack in the bottom of the pot.
3. High pressure for 5 minutes.
4. Let it naturally release for another 5 minutes.
5. Place a towel over the valve (so steam doesn’t get everywhere) and press quick release.
6. Quickly run the eggs under cold water.
7. Peel and set aside.

To make caramelized port and eggs:

1. Press Saute High button, add 4 tbs water + 4 tbs sugar, cook until the mixture turns deep golden color.
2. Add pork pieces + sliced shallot + 1 tsp salt + ground pepper, stir fry for 5 minutes.
3. Add water (or coconut water) and eggs.
4. Add fish sauce.
5. Cover and press Meat/Stew button.
6. Pressure Cook High for 15 minutes.
7. Natural release for another 10 minutes.
8. Place a towel over the valve and press quick release.
9. Re-taste if needed.
10. Press Saute High to reduce the liquid.
11. Press Cancel when done.