Vietnamese Caramelized Pork Belly

Instructions

1. Prepare the pork
   Rinse pork belly and pat dry with paper towels. Cut into 1-inch cubes, ensuring each piece has some fat and some meat.
2. Make the caramel sauce
   In a large clay pot or heavy-bottomed pot, add sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar turns a deep amber color, about 5-7 minutes. Watch carefully to prevent burning.
3. Add the pork
   Once the caramel is ready, carefully add the pork cubes and stir quickly to coat all pieces with the caramel. The caramel will harden initially but will melt again as it heats.
4. Add aromatics and liquids
   Add minced garlic, shallot, ginger, and white parts of green onions. Stir-fry for 2 minutes until fragrant. Pour in fish sauce, soy sauce, and coconut water. Bring to a boil, then reduce heat to low.
5. Simmer the pork
   Cover and simmer for about 1 hour, stirring occasionally, until pork is tender and the sauce has reduced and thickened. If using hard-boiled eggs, add them 30 minutes into the cooking time.
6. Finish the dish
   Once the pork is tender and the sauce has thickened to a glossy glaze, add black pepper and adjust seasoning if needed. The sauce should coat the back of a spoon but still be somewhat liquid.
7. Serve
   Transfer to a serving dish, garnish with the green parts of the green onions. Serve hot with steamed white rice and blanched vegetables if desired.