Thịt Kho Tàu: Braised Pork Belly & Eggs in Coconut Water

Ingredients

Ingredients

• 1 kg free-range pork belly or boneless pork leg, sliced into 2.5 cm (1 in) chunks, with fat and skin
• 3 round shallots, chopped
• 4-5 garlic cloves, finely chopped
• 0.5 tsp sea salt
• 0.5 tsp freshly ground black pepper, plus more to taste
• 3 tbsp vegetable oil
• 3 tbsp caster (superfine) sugar
• 600 ml coconut juice or water
• 4-6 eggs or quail eggs or a mixture
• 4 bird's eye chillies, whole
• 5-6 tbsp fish sauce
• 1 tbsp coconut syrup or sugar for seasoning

Instructions

1. Put the pork pieces in a bowl.
2. Mix together the shallots, garlic, salt and pepper, add to the bowl and mix together well.
3. Heat the oil in a medium saucepan over a medium heat and sprinkle the sugar evenly over the surface of the pan.
4. Watch over the pan for the sugar to caramelise, resisting the urge to stir; it should take 3 ½–4 minutes.
5. When the sugar becomes a golden colour and slightly darkens, quickly add the pork to brown off.
6. Let it sit for a minute, then stir, repeating until all sides are coloured.
7. Pour the coconut juice or water over the pork, cover and bring to a gentle simmer, skimming off any scum.
8. Meanwhile hard-boil and peel the eggs, then add them to the pan with the whole chillies and black pepper.
9. Cover and simmer over a low heat for at least 2 hours, stirring occasionally.
10. Season to taste with fish sauce, coconut syrup or sugar and more black pepper, and cook for a further 15 minutes.
11. Serve with steamed rice and plenty of vegetables.