Vietnamese Pork Belly and Eggs Braised in Coconut Water (Thit Kho)

What you need

• 800 g (1 3/4 lb) pork belly, skin on
• 6 eggs, chicken or duck
• 3 shallots, finely sliced
• 4 cloves garlic, crushed
• 3 tbsp sugar, coconut sugar or white sugar
• 3 tbsp fish sauce, plus more to taste
• 500 ml (2 cups) coconut water, unsweetened, fresh or from a carton
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp salt
• 1 red chili, optional, sliced
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Cut the pork belly into cubes about 3 cm (1 1/4 in) wide, leaving the skin on.

2. 2

   Toss the pork with the garlic, half of the shallots, the salt and the pepper. Leave it for 15 min.

3. 3

   Lower the eggs into boiling water and cook for 8 min. Cool them in cold water, then peel.

4. 4

   Put the sugar and 2 tbsp water in a heavy pot over medium heat. Leave it undisturbed until it turns deep amber, 5-7 min.

5. 5

   Pour in 3 tbsp hot water from arm's length, since the caramel spits, and swirl until smooth.

6. 6

   Add the pork with its garlic and shallots. Stir over medium-high heat until every cube is coated and no longer pink on the outside, 5-6 min.

7. 7

   Stir in the fish sauce and cook for 1 min.

8. 8

   Pour in enough coconut water to just cover the meat. Add the remaining shallots and the chili, if using, and bring to a boil.

9. 9

   Skim off the foam, then lower the heat to a bare simmer. Cover with the lid slightly open and cook until the pork is fork-tender, 60-75 min. Top up with hot water if the liquid drops below the meat.

10. 10

    Add the eggs and turn them in the sauce. Simmer uncovered for 10-15 min, turning once, until the eggs take on a brown color and the sauce turns glossy and syrupy.

11. 11

    Taste and adjust with a splash of fish sauce.

12. 12

    Serve hot with steamed rice and spoon the sauce over the top.

Imported from delightfulplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.