Tom Khem is loosely translated as Sweet Salted Pork Stew with Hard Boiled Eggs. Its secret lies in the making of the caramel, which is one of the hardest steps of this dish. It takes experience and a load of patience!
2 lbs pork shoulder, country style, cut into 2 inches chunks
6 hard boiled eggs
1/3 cup of vegetable oil
1 cup of sugar
1/2 cup of water
2 cloves of garlic, peeled, lightly crushed
2 inches of ginger, halved, and lightly crush to release fragrance
3 tbs of fish sauce
How to make Tom Khem:
Pour into a pot oil and sugar
Caramelize sugar on medium to low heat, adjusting so that it slowly turns golden brown, and be careful NOT to burn the sugar!
Add garlic and ginger
Add pork and coat all sides evenly with caramel and add water. Bring to boil, lower heat, cover and simmer 10 minutes.
Stir in gently hard boiled eggs, add fish sauce, and submerge them in sauce
Stir occasionally to ensure even coating of the eggs with the sauce, cover and simmer on low heat for 10 minutes
Serve with steamed rice and enjoy!