Full recipe at (Xem cong thuc tieng Anh va Viet tai) http://danangcuisine.com/?p=581<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />INGREDIENTS (serves 8-12)<br />1kg pork belly or boneless pork leg = 2.2lb<br />1/2 tsp salt<br />1/2 tsp pepper<br />1 tsp seasoning powder (Knorr or MSG, optional)<br />1 tbsp minced shallot (or white part of spring onion)<br />1 tbsp minced garlic<br />1/2 cup fish sauce <br />600ml coconut juice (2.5 cups)<br />600ml water (2.5 cups)<br />5 hard boiled eggs (or fried tofu cubes or mushroom)<br /><br />To shorter cooking time, you can buy a pressure cooker here: http://amzn.to/17wBAyU<br /><br />Music by Purple Planet http://www.purple-planet.com/
