Michael Van De Elzen’s Son-In-Law Eggs With Sticky Pork & Nam Jim Dressing

There’s a little bit of work involved in making this dish, so wait until the weekend if making it for the first time. Photo / Babiche Martens

Our kids just love this! It’s more of a meal than a salad and the kids can happily demolish a couple of servings each. The pork is slowly cooked over a period of hours in an Asian broth, which is reduced down afterwards to caramelise the pork. Son-in-law eggs are something else again, with a hot yolk on the inside and crispy deliciousness on the outside.

Extracted from Good from Scratch by Michael Van de Elzen, photography by Babiche Martens (Allen & Unwin NZ, $49.99). Out now.