A recipe from ” The Vietnamese Collection” by Jackum Brown.
Heat the sugar in a small casserole over a low heat until it is melted, stirring constantly. Slowly add the fish sauce and keep stirring vigorously until it is all amalagamated.
Add the shallots, garlic, pepper and pork slices to the caramel. Cover and simmer over a low heat for about 30 minutes, stirring occasionally.
To serve, arrange the pork on a warmed platter with the eggs and pour over the sauce, covering the eggs as well as the pork. Garnish with chives and serve with rice on the side.