Pork:

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4-5 lbs thin-sliced pork shoulder

200ml water

8 tablespoons sugar

2.5 tablespoons kosher salt

1.5 teaspoons msg

2 tablespoons honey

2 tablespoons oyster sauce

2 tablespoons fish sauce

3 tablespoons shallots

3 tablespoons lemongrass

5 large garlic cloves

1 teaspoon 5 spice powder

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Vietnamese Egg Meatloaf:

1 lb ground pork

5 large eggs

1 tablespoon fish sauce

3 tablespoons sugar

1 tablespoon + 1tspn Kosher salt

2 teaspoons black pepper

½ teaspoons msg

1 tablespoon minced garlic

4 tablespoons minced shallots

½ cup Wood ear mushroom

1 package glass noodle

4.5 tablespoons corn starch

3 egg yolks

1 tablespoon Anatto oil

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Scallion Oil:

1.5 lb pork fat, cut into ½-inch cubes

4 tablespoons warm water

1 tablespoon minced garlic

3 large bunches of green onions

1 tablespoon granulated sugar

1 teaspoon kosher salt

¼ cup fried shallots

4 tablespoons neutral oil

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Sauce:

10 tablespoons water

4 tablespoons fish sauce

5 tablespoons granulated sugar

½ teaspoon kosher salt (or to taste)

¼ teaspoon MSG

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1. In a blender, combine the ingredients for the marinade and blend until smooth.

2. Transfer the marinade to the pork shoulder and mix well.

3. Allow the pork to marinate for 1 hour in the refrigerator, or preferably overnight.

4. When you are ready to serve, grill the marinated pork on a grill until it is cooked through.

5. Preheat your oven to 400 degrees Fahrenheit.

6. Begin by hydrating the shredded wood ear mushroom (black fungus) in cold water for 30 minutes. Once it’s finished soaking, drain and transfer it to a cutting board. Mince the mushroom finely.

7. Next, hydrate the glass noodles with boiling water for 1 minute. Transfer them to a cutting board and mince them as well.

8. In a large bowl, mix together 5 large eggs, fish sauce, sugar, kosher salt, black pepper, MSG, minced garlic, shallots, chopped wood ear mushroom, glass noodles, and cornstarch.

9. Add the ground pork to the mixture and continue mixing until everything is well incorporated.

10. Line a 1 lb baking mold with parchment paper and transfer the pork mixture into the mold.

11. Place the mold in a baking tray, add boiling water, cover with foil, and bake for 45-50 minutes until the center is fully cooked.

12. Once it’s done, whisk together the egg yolks with 1 tablespoon of annatto oil. Brush this mixture over the top of the loaf.

13. Put it back in the oven with the oven door slightly open to allow the yolk to cook for an additional 10 minutes.

14. Render the pork fat by combining it with 4 tablespoons of warm water in a medium-low heat pan. Gradually increase the heat as the water evaporates and fat is released. Continue rendering until the fat turns a light blonde color. Remove from heat (about 15 minutes).

15. Allow the cracklings to cool for 10-15 minutes. Increase the heat of your oil to 350 degrees Fahrenheit and carefully add the cracklings back in. Fry until they become crisp and turn golden brown. Use an oil splash guard to prevent splashing.

16. Remove the cracklings from the pan and let the lard cool.

17. In the same pan, add minced garlic and fry over medium-low heat until fragrant.

18. Add the white part of the scallions and stir until softened. Turn off the heat and mix in the green part of the scallions.

19. Finish by adding granulated sugar, kosher salt to taste, and fried shallots.

20. Top with the rest of the neutral oil and use as garnish for your broken rice.

21. Make fish sauce.