Tết Braised Pork Belly with Eggs

• 300 g Jasmine rice
• 6 Egg, large
• 3 Shallot, medium
• 5 cloves Garlic
• 35 g Palm sugar
• 60 ml Fish sauce
• 30 ml Light soy sauce
• 2 Star anise, whole
• 1 liter Coconut Water, unsweetened
• 900 g Pork belly, skin on

1. Rinse the jasmine rice in a colander until the water runs mostly clear, then cook it by your preferred method and keep warm. Meanwhile, bring a saucepan of water to the boil, add the eggs and cook for 10 minutes. Cool under cold running water, then peel.
2. Peel and thinly slice the shallots, and peel and lightly crush the garlic cloves. Cut the pork belly into large chunks, about 4 cm, so it stays juicy during the long braise.
3. Put the pork belly into a dutch oven over medium heat and cook for 8 to 10 minutes, turning, until some fat renders and the edges take on a little colour. Add the shallots, garlic and star anise and cook for 2 minutes until fragrant.
4. Stir in the palm sugar and let it melt into the pork fat for 1 minute. Add the fish sauce, light soy sauce and coconut water, scraping the base of the pot to lift any browned bits. Bring to a gentle simmer.
5. Cover and simmer on low for 60 minutes, stirring once or twice, until the pork is very tender. Add the peeled eggs, nestling them into the liquid, then cover and simmer for 15 minutes more so they warm through and take on flavour.
6. Uncover and simmer for 10 to 15 minutes until the sauce reduces slightly and tastes savoury with a gentle sweetness. Remove and discard the star anise, then taste and adjust with a small splash more fish sauce if needed. Serve the pork and eggs with steamed rice, spooning over plenty of the braising liquid.

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