If you dont have caramel color sauce, prepare it first. You can boil the quail egg in the meantime. Mix 2 tbsp of sugar into 100ml water in a small pan. Turn heat to medium and wait for the liquid to simmer until light brown. Turn heat to low and add 50-70ml of cold water into the pan while stirring steadily. Kill heat as soon as the mixture boils. Note: use coconut water for extra flavour.

Now we start preparing the meat. Wash and cut the pork into smaller cubes depending on your prefered bite size and put them into a pot.

Add chopped onion, fish sauce, salt and caramel color sauce into the pot. For every 250g of meat, add 3tbsp of fish sauce, 2 tsp of salt, 1/4 tsp of sugar, caramel color sauce can be added leniently. Mix it all together and let it rest for as long as you want (preferably at least 20 mins up).

After the rest, put high heat and aggresively stirfry the meat until you see an overall brown and semi-cooked feature in the meat. Be careful since there is no lubricants so high chance the meat might stick to the bottom and burn. Dont panic and take it off the heat and scrape it out. Eventually the meat fat will melt and create a layer of oil and the sticking will stop.

Add water to the pot until the water covers the meat and turn the heat on. Wait til it boils then put the heat to medium. Now decide how long you will cook it. If you want longer cook time, keep the lid on and leave the heat at medium low. If you are lacking in time, medium heat with open lid is still ok. Every 10 minute give it a stir until half the water remains

Add quail eggs in and continue boiling and stirring at interval at previous chosen heat level until the liquid drains almost completely. Kill heat and the dish is done.