Vietnamese Pork And Eggs ("Tit Ko") - cooking recipe

Ingredients

Colored Sauce(This will give the pork a nice dark color instead of looking gray)
1 cup water
1 tablespoon sugar
Pork
1 1/2 - 2 lbs pork (chopped into 1 inch rectangles)
1 teaspoon salt
1 teaspoon sugar
3 tablespoons fish sauce
1/2 teaspoon pepper (change accordingly to your preference)
5 -6 hard-boiled eggs

Preparation

For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
Remove from fire immediately and add a little of the water that was set aside.
After the bubbles settle down, add the rest of the water.
Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
Add boiled eggs.
Add colored water.
Add water until it covers the pork and eggs completely.
Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.