Vietnamese Clay Pot Pork

Instructions

1. Prepare the caramel sauce
   In a clay pot or heavy-bottomed pot, heat the sugar over medium heat until it begins to melt. Stir continuously until the sugar turns a deep amber color. Be careful not to burn it. Add 2 tablespoons of water carefully (it will splatter) and stir to combine. If using brown sugar instead, simply heat it until melted.
2. Marinate the pork
   In a large bowl, combine the pork with fish sauce, minced garlic, chopped shallot, black pepper, and the white parts of the green onions. Mix well and let marinate for at least 15 minutes, or up to overnight in the refrigerator for best flavor.
3. Sear the pork
   Heat the vegetable oil in the clay pot or a heavy-bottomed pot over medium-high heat. Add the marinated pork and sear until all sides are browned, about 5-7 minutes. If your pot is small, work in batches to avoid overcrowding.
4. Add the caramel and liquid
   Pour the caramel sauce (or add the dark brown sugar) over the pork and stir to coat evenly. Then add the coconut water or regular water until the pork is almost covered. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer the pork
   Cover the pot and simmer the pork on low heat for about 45 minutes, stirring occasionally. The liquid should reduce and thicken, creating a glossy sauce. If the pot becomes too dry, add a little more coconut water or regular water.
6. Add the eggs
   If using hard-boiled eggs, gently add them to the pot during the last 15 minutes of cooking, allowing them to absorb the flavors of the sauce. Turn them occasionally so they color evenly.
7. Finish and serve
   Taste and adjust the seasoning if needed. The sauce should be sweet, savory, and slightly thick. Garnish with the green parts of the green onions. Serve hot with steamed white rice and enjoy the tender, caramelized pork with its rich, savory sauce.