Thai Pickled Eggs

Ingredients

• 12 eggs
• 2 quarts water
• 2 ounces thai thin soy sauce (sometimes called Thai white soy sauce)
• 2 ounces thai black soy sauce
• 4 garlic cloves
• 1/4 cup fresh cilantro (including the stems)
• 1 lb pork stew meat (or pork spare ribs)

Directions

1. 1

   Hard boil the eggs, strain and let stand to cool.

2. 2

   Mix the water, thin soy sauce, black soy sauce in a four quart pot.

3. 3

   Press the 4 cloves of garlic with a garlic press and place in the solution.

4. 4

   Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).

5. 5

   Remove the shell from the eggs and place in the solution.

6. 6

   Add the pork to the solution.

7. 7

   Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).

8. 8

   For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.

9. 9

   Serve with rice but best served with jasmine rice.