Thịt Kho Trứng Cút

Braised Pork Loin with Quail Eggs

1 lb pork loin, sliced
1 can cooked quail eggs (25-30 counts)
4 shallots, thinly sliced
4 green onions, chopped
1 T vegetable oil
2 T sugar for caramel sauce
fish sauce, sugar, salt, pepper

Marinate pork with 1 T fish sauce, 1 t sea salt, 1/2 T sugar, black ground pepper, shallots.
Drain quail eggs and set aside.
In a heavy bottom pan, heat 2 T sugar over medium heat to make quick caramel sauce. When the sugar about to turn into the color you want, remove pan and add pork in quickly. Mix pork into the caramel to color evenly. Bring back to heat. Add oil in and stir to cook for a few minutes. Add quail eggs. Lower heat to medium low and let it simmers until liquid reduced. Add more fish sauce and sugar to taste. Add green onion and serve.