Burmese Red Pork Stew

Preparation

1. Pickled Eggs

   Step 1

   Bring first 3 ingredients to a boil in a small saucepan, stirring to dissolve honey. Let cool. Place eggs in a jar or bowl. Pour soy brine over; add water just to cover eggs. Cover; chill overnight.

2. Stew

   Step 2

   Whisk soy sauce, sesame oil, and chili oil in a medium bowl. Add pork shoulder and belly; toss to coat. Cover and chill, tossing occasionally, at least 6 hours or overnight.

   Step 3

   Preheat oven to 275°. Heat vegetable oil in a large ovenproof skillet. Drain pork, reserving marinade. Working in batches, cook pork, turning occasionally, until browned on all sides, about 4 minutes per batch. Transfer pork to a paper towel-lined baking sheet. Spoon fat from surface of juices in skillet and discard. Return pork and reserved marinade to pan. Add garlic, ginger, and chili paste; set aside.

   Step 4

   Stir sugar and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup, occasionally swirling and brushing down side of pan with a wet pastry brush (do not stir), until deep amber in color. Pour caramel over pork mixture. Add 1/2 cup water to saucepan; stir over medium heat to dissolve any remaining caramel. Pour caramel water into skillet with pork. Stir to blend. Cover tightly; bake, stirring every 30 minutes, until pork is very tender, about 1 hour 45 minutes.

   Step 5

   Drain pickled eggs; halve or coarsely chop. Spoon steamed rice into bowls. Ladle stew over steamed rice. Garnish with pickled eggs and scallions.