Vietnamese Caramel Pork

Instructions

1. Prepare the pork
   Pat the pork cubes dry with paper towels. This ensures better browning and caramelization. If using pork belly, make sure there's a good balance of fat and meat in each piece.
2. Make the caramel sauce
   In a large heavy-bottomed pot or Dutch oven, add the sugar and heat over medium heat. Do not stir; instead, swirl the pot occasionally until the sugar melts completely and turns amber, about 5-7 minutes. Watch carefully as it can burn quickly. Once it reaches a deep amber color, carefully add 1/4 cup of water (it will splatter). Stir until the caramel dissolves in the water.
3. Brown the pork
   Add the vegetable oil to the caramel, then add the pork cubes. Increase heat to medium-high and brown the pork on all sides, about 5-7 minutes. Don't overcrowd the pot; work in batches if necessary.
4. Add aromatics
   Add the minced shallots, garlic, and ginger to the pot. Stir and cook for 2-3 minutes until fragrant. Pour in the fish sauce, soy sauce, and black pepper, stirring to combine and scraping up any browned bits from the bottom of the pot.
5. Braise the pork
   Pour in the coconut water or chicken broth. The liquid should barely cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, until the pork is tender and the sauce has thickened.
6. Reduce the sauce
   Remove the lid and increase heat to medium. Allow the sauce to reduce and thicken further, about 10 minutes, stirring occasionally to prevent sticking. The sauce should coat the back of a spoon when ready.
7. Serve
   Transfer to a serving dish. Garnish with sliced green onions and bird's eye chilies if desired. Serve hot with steamed jasmine rice.