Thịt Kho Trứng — Caramel Pork Belly & Eggs

Ingredients

• 2 lb skin-on Pork Belly, in 1½-inch cubes
• 8 eggs, hard-boiled and peeled
• 3 tbsp sugar, for the caramel
• 2 tbsp water
• 2 cups fresh coconut water
• 4 tbsp fish sauce
• 4 shallots, minced
• 4 cloves garlic, minced
• 1 tsp black pepper
• 2 red chilies
• 1 tbsp neutral oil
• 2 scallions, sliced

Method

1. Marinate the Pork Belly with the shallots, garlic, 2 tbsp fish sauce, and the pepper for 30 minutes.
2. Make the caramel: melt the sugar with the water in a heavy pot over medium until it turns the color of dark honey, about 5 minutes. Take it one shade lighter than you think — it keeps darkening off the heat.
3. Add the oil and the Pork Belly and turn until every piece is coated and lightly browned, 6 minutes.
4. Pour in the coconut water and remaining fish sauce, bring to a boil, skim, then simmer covered on low for 45 minutes.
5. Add the eggs and cook uncovered another 20 minutes, spooning liquid over them, until the Pork Belly is translucent and gelatinous and the sauce is a thin syrup that coats a spoon.
6. Serve with steamed rice, sliced chilies, scallions, and something pickled to cut through it.