Vietnamese Caramelized Pork Belly aka Thit Kho

Ingredients:

500g Pork Belly

4 cloves garlic ~ crushed

3 shallots ~ crushed

1 tsp salt

1/2 tsp black pepper

2 tbsp granulated sugar

2 tbsp water

1 tbsp cooking oil

4-6 tbsp fish sauce

3 cups fresh coconut juice

6-8 boiled eggs

Directions/Instructions:

1. Slice pork belly into 1-inch thick or slightly thicker pieces.  Toss the pork with crushed garlic, shallots, salt, and pepper in a bowl.  Marinade and set aside at room temperature for 10-20 mins.
2. Add sugar and water to a small saucepan. Bring to a boil; the sugar will fully dissolve. Lower the heat to medium and continue to simmer. The mixture will then turn from clear to yellow and darker as it simmers. When it turns honey-colored, reduce the heat slightly. Keep watching closely until it turns dark caramel. Turn off the heat and carefully add 1 tbsp of coconut water. Swirl the saucepan or stir to combine, then remove it from the stove. Set aside.
3. Place a heavy-bottom pot over medium heat and add some cooking oil.  Add the marinaded pork belly and caramel sauce.  Stir and cook to coat the pork with the caramel sauce, then add fish sauce.  Continue to stir and cook.
4. Once the outside of the pork is no longer pink, add coconut juice to cover the meat. Bring the mixture to a boil, skim off all the foam, and then lower it to a simmer.
5. Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking for about 75-80 minutes.  Stir occasionally for even cooking.
6. Once the pork is almost tender, add the boiled eggs.  Cover and simmer for about 10 more minutes.
7. Transfer the caramelized pork belly, eggs, and sauce to a shallow serving plate.  Serve hot with steamed white rice.