Thịt Kho Trứng (Caramelised Pork Belly and Eggs)

• 6 Egg, large
• 300 g Jasmine rice
• 3 medium Shallot
• 4 cloves Garlic
• 60 g Palm sugar
• 90 ml Fish sauce
• 600 ml Coconut Water
• 400 ml Water
• 1 tsp Black pepper
• 800 g Pork belly, skin on

1. Put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel.
2. Rinse the jasmine rice until the water runs mostly clear, then cook it according to the packet instructions. Keep warm while you finish the braise.
3. Thinly slice the shallots and finely chop the garlic. Cut the pork belly into bite-sized chunks.
4. In a Dutch oven over medium heat, melt the palm sugar with 2 tbsp water, swirling the pot as it dissolves. Cook until it turns a deep amber caramel, 3 to 5 minutes; watch closely so it does not burn.
5. Carefully stir in the fish sauce, then add the shallots and garlic and cook for 1 minute until fragrant. Add the pork and turn to coat in the caramel.
6. Pour in the coconut water and the remaining water, then bring to a gentle simmer. Cover and cook on low for 45 minutes, stirring occasionally, until the pork is starting to turn tender.
7. Add the peeled eggs and black pepper, keeping the braise at a steady, gentle simmer. Cook uncovered for 15 to 20 minutes until the sauce is glossy and slightly reduced, and the pork is very tender.
8. Taste and adjust with a splash more fish sauce if you want it saltier, or a little water if it has reduced too far. Serve with the jasmine rice and spoon plenty of sauce over the top.

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