Vietnamese Caramelized Pork

Instructions

1. Make the caramel
   In a large heavy-bottomed pot or Dutch oven, add sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar melts and turns amber (about 5-7 minutes). Watch carefully as it can burn quickly.
2. Cook the aromatics
   Once the caramel forms, quickly add oil, garlic, and shallots. Stir for 30 seconds until fragrant, being careful as the mixture may bubble vigorously.
3. Brown the pork
   Add the pork to the pot and stir to coat with the caramel. Increase heat to medium-high and cook for 5-7 minutes until the pork begins to brown on all sides.
4. Add the liquids
   Pour in fish sauce, soy sauce, coconut water, and black pepper. Stir well to combine. The caramel may harden temporarily but will dissolve as the mixture heats.
5. Simmer the dish
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a glossy glaze. If using hard-boiled eggs, add them during the last 10 minutes.
6. Reduce the sauce
   If the sauce is still thin after the pork is tender, uncover and increase heat to medium. Simmer for an additional 5-10 minutes until the sauce reduces to a thick glaze that coats the pork.
7. Serve
   Remove from heat and let rest for 5 minutes. Garnish with sliced green onions and red chili if desired. Serve hot with steamed rice.