Boil eggs. Place the eggs in a small pot and fill with water. Bring to a boil then reduce the heat, cover and simmer for 12 minutes. Then drain and cover with cold water until cooled. Peel and set aside. If using canned quail eggs, you can skip this step and just drain the eggs. Give it a quick rinse and set them aside.
Cut the pork into smaller chunks.
Marinate with fish sauce, Maggi Seasoning, garlic salt, black pepper, sugar and chicken seasoning. Mix and marinate for at least 1 hour.
Drain, rinse and cut the tofu into cubes. We only need to use half of the tofu. You can save the other half to use for another dish. Set aside.
Mince the garlic and shallots. Set aside.
Wash and chop the green onions. Set aside.
In a deep saute pan on Medium High heat add in 2 tablespoons of sugar and 2 tablespoons of water.
Allow the sugar to melt . Do not use a spoon to stir the sugar! The melted sugar will start to smoke as it starts to turn a brownish color.
At this point add in the meat and leave the pork undisturbed for a few minutes until browned .
Then toss in the minced garlic and shallots. Saute the meat for about 5 minutes until it has developed some color on both sides.
Then pour in the entire can of coconut juice and 1 cup of water.
Also add the fish sauce,
Add the Maggi Seasoning.
Add the sugar.
And lastly add a sprinkle of black pepper. Stir and bring to a boil.
Once the sauce has come to a boil reduce the heat to Medium-Low. Cover and simmer for 40 minutes.
While the sauce is simmering be sure to skim off any foam from the top of the sauce.
After simmering the pork for 40 minutes, add in the sliced carrots. After adding the carrots bring the sauce back to a boil and then reduce the heat to Medium-Low. Cook the carrots for 20 minutes.
Then add in the eggs ( either canned quail eggs or boiled chicken eggs ). Also add 1 cup to 1 and 1/4 cups of water if more sauce is needed or if it is too salty. Bring the sauce back to a boil and reduce the heat to Medium-Low. Cook for 5 minutes.
Lastly, add in the tofu and cook for 5 minutes . Then sprinkle on some black pepper and garnish with a handful of chopped green onions.
Turn off the heat and leave it slightly uncovered on the stove for 30 minutes before serving.
Serve with white rice and pickled mustard greens or sliced japanese cucumbers.
