Preparation steps 1 Cut the pork into 3 cm cubes. 2 Finely chop the shallots. 3 Finely chop the garlic. 4 Mix the pork with the garlic, half the shallots, a dash of fish sauce and some pepper. 5 Leave the pork to marinate for 30 min in the fridge. 6 Meanwhile, lower the eggs into a pan of boiling water. 7 Cook the eggs for 9 min. 8 Cool the eggs in cold water. 9 Peel the eggs. 10 Melt the sugar dry in a heavy-based casserole over medium heat, without stirring. 11 Let the caramel darken to a deep mahogany colour, swirling the pan. 12 Add the rest of the shallots to the caramel and stir for 30 seconds. 13 Add the marinated pork all at once, stirring to coat it in caramel. 14 Sear the pork for 5 min over high heat until well coloured and glazed. 15 Pour in the rest of the fish sauce. 16 Pour in the water to just cover the meat. 17 Bring to a simmer, skimming the surface. 18 Add the peeled eggs. 19 Half cover and simmer for 1 h 15 over low heat, turning the eggs from time to time. 20 Meanwhile, rinse the rice in cold water, rubbing it between your hands, until the water runs clear. 21 Drain the rice. 22 Put the rice in a saucepan with one and a half times its volume of cold water. 23 Bring the rice to the boil over high heat. 24 Cover and cook the rice for 12 min over very low heat. 25 Leave the rice to rest off the heat for 10 min without lifting the lid. 26 Uncover the pork and reduce for 10 min until the sauce turns syrupy and shiny. 27 Finely slice the spring onions. 28 Taste the sauce and adjust with a little fish sauce. 29 Season generously with black pepper. 30 Halve the eggs. 31 Fluff the rice with a fork. 32 Serve the pork and eggs coated in sauce, scattered with spring onion, alongside the rice. 