Vietnamese Clay Pot Pork

One of our everyday dishes. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

2 tablespoons canola oil  
1/4 cup sugar       
2-3 cloves garlic, minced   
2 whole shallots, chopped         
1 tablespoon minced ginger        
2 chilis, chopped  
2 tablespoons fish sauce (or change depending on your taste)      
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size     
1 pinch salt, to taste    
1 pinch pepper    
4-6 hard-boiled eggs, peeled (optional)     
1/2 cup water       

4-6 servings

1. Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.      
2. Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.    
3. When it comes to a boil, lower heat to simmer. Add fish sauce.  
4. Cut hard boil eggs in half and put into pot.    
5. This step is optional, but the eggs will absorb all the sauce and taste heavenly!       
6. Cover the pot and let it simmer.        
7. I find the longer you leave it, the better it taste.    
8. But after 30-35 minutes it's done.      
9. Serve with cooked white rice or basmati, and that's a meal there.       
10. Normally we just steam cabbage or water spinach for vegetables.