Vietnamese-Style Caramelized Pork with Eggs

Cut the pork belly into 3–4 cm cubes. Blanch for 2–3 minutes in boiling water, drain, and rinse the meat under cold running water to remove any foam and strong odor.

Finely chop the garlic (4 cloves) and shallots (2 pcs). Combine with the pork, 1 tbsp fish sauce, 1 tbsp sugar, and black pepper to taste. Marinate for at least 30 minutes at room temperature.

Meanwhile, hard-boil 5 eggs: cover with cold water, bring to a boil, and cook for 9–10 minutes. Immediately cool in ice water and peel.

In a dry pot, melt 2 tbsp sugar over medium heat without stirring, until it turns a deep amber caramel color. Carefully, to avoid splatter burns, pour in 2 tbsp hot water and quickly stir until smooth — this will make the caramel sauce.

Add 1 tbsp oil to the pot and place the marinated pork into the caramel. Sear over medium heat for 5 minutes, turning constantly, until the pieces are coated in a caramel glaze.

Pour in 400 ml coconut water and the remaining fish sauce (3 tbsp), bring to a boil, and skim off any foam with a slotted spoon. Reduce the heat to low, partially cover the pot with a lid, and braise for 40 minutes, stirring occasionally.

Add the peeled boiled eggs and braise uncovered for another 20–25 minutes, until the sauce thickens to the consistency of thin honey and the meat becomes tender and glossy.

Taste the dish and adjust with salt and black pepper as needed. Serve hot with steamed rice, spooned over with the caramel sauce.