Khao Moo Daeng

Ingredients

• •1.5 lbs pork shoulder, cut into chunks
• •3 cups jasmine rice
• •5 cups chicken or pork stock
• •3 tbsp soy sauce
• •2 tbsp oyster sauce
• •1 tbsp sugar
• •4 cloves garlic, minced
• •2 tsp five-spice powder
• •4 eggs
• •2 tbsp vegetable oil
• •1 tsp sesame oil
• •2 green onions, chopped

Directions

1. 1Cook jasmine rice according to package directions and set aside.
2. 2Heat oil in a large pot over medium-high heat and sauté garlic until fragrant, about 1 minute.
3. 3Add pork chunks and brown on all sides, approximately 5 minutes.
4. 4Stir in five-spice powder, soy sauce, oyster sauce, and sugar, then add stock and bring to a boil.
5. 5Reduce heat and simmer for 60-75 minutes until pork is tender and braising liquid reduces by half.
6. 6While pork cooks, fry eggs in a separate pan over medium heat until cooked to your preference.
7. 7Divide cooked rice into bowls, top with pork and braising liquid, then place a fried egg on top.
8. 8Drizzle with sesame oil, garnish with green onions, and serve immediately.

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