Caramelized Pork Belly- Thit Kho Tau

• pork belly, cleaned and cut into 1 1/2 in. cubes with layers of skin, fat, and meat2 lbs
• white sugar↗1⁄3 cup
• shallots, sliced↗5
• garlic cloves, chopped↗3
• fish sauce↗3 tablespoons
• soy sauce↗3 tablespoons
• kosher salt↗1⁄4 teaspoon
• ground black pepper↗1⁄4 teaspoon
• coconut water (or Coco Rico soda)↗1 3⁄4 cups
• hard-boiled eggs, peeled6 -9
• sprigs green onions, thinly sliced for garnish↗3

Step-by-step instructions

1. 1

   Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.

2. 2

   Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.

3. 3

   As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

4. 4

   Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.

5. 5

   Stir shallots and garlic into the wok.

6. 6

   Pour in coconut water and bring to a boil. Liquid should just cover the pork.

7. 7

   Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.

8. 8

   Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.

9. 9

   Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

10. 10

    Top with green onions for garnish.