Keto Vietnamese Pork + Egg

In a medium stock pot, bring water to a boil. Cut the pork into 1” dices and place into boiling water. This will help remove the “gunk” that rises to the surface of the water so you will not need to skim the pot later. Blanch for a couple minutes and then pour meat into a colander, draining it and giving it a good rinse. Place the meat back into the same stock pot, but have the pot rinsed/cleaned out.

Add the coconut juice, 1 cup of water, dark soy sauce, fish sauce and regular soy sauce. Bring mixture to a boil and then down to a simmer for about 1.5 hours.

In the meantime, hard boil some eggs by bringing a pot of water to a boil. Add the eggs and set a timer for 9 minutes. Once the timer goes off, drain the water from the eggs and place the eggs in a bowl of ice water. Allow eggs to cool in the water before peeling. Once there is 30 minutes left on the pork (when the pork is almost tender, but not quite), add the peeled hard boiled eggs, pushing them under the liquid and allow them to cook with the pork until the pork is tender. Add the eggs at about the 1.5 hour mark. Serve hot over cauliflower rice and a generous scoop of “juice” from the pot!