Thịt Kho Tàu

Cut the pork belly into cubes about 4 cm. Finely mince the garlic and shallot, mix with the pork, fish sauce, salt and black pepper, and marinate in the refrigerator for 30 minutes.

Hard-boil the eggs, cool them, and carefully peel off the shells.

In a heavy-bottomed pot over medium heat, warm the vegetable oil, add the sugar and heat until it melts and turns into an amber caramel.

Add the marinated pork to the caramel and fry for about 3 minutes, stirring frequently, until the pieces are coated in caramel and whitened on the outside.

Pour in the coconut water and water so the liquid just covers the meat. Bring to a boil, skim off any foam from the surface, and adjust the seasoning with fish sauce if needed.

Reduce the heat to low, leave the pot uncovered, and braise the pork for 90 minutes, turning the pieces occasionally.

Add the peeled eggs and braise for another 30 minutes, turning them in the sauce from time to time. The sauce should reduce by about half, and the pork should become very tender.

Separately, cook white rice until done. Serve the thịt kho tàu hot with rice, spooning the thick sweet-and-salty sauce over the meat and eggs.