Vietnamese Coconut Braised Pork

Instructions

1. Prepare the pork
   Cut the pork belly into 1.5-inch cubes. Place in a pot of cold water and bring to a boil for 5 minutes to remove impurities. Drain and rinse the pork pieces under cold water, then set aside.
2. Make the caramel sauce
   In a large heavy-bottomed pot or Dutch oven, add sugar and 2 tablespoons of water over medium heat. Do not stir, but swirl the pot occasionally until the sugar melts and turns amber, about 5-7 minutes. Be careful as it can burn quickly.
3. Add aromatics
   Once the caramel reaches a deep amber color, carefully add oil, minced garlic, and shallots. Stir quickly to prevent burning and cook until fragrant, about 30 seconds. Add the ginger, star anise, and cinnamon stick.
4. Brown the pork
   Add the pork pieces to the pot and stir to coat with the caramel sauce. Cook for 5 minutes, turning occasionally, until the pork is lightly browned and sealed on all sides.
5. Add the liquids
   Pour in the fish sauce, soy sauce, coconut water, and coconut milk. Add black pepper and stir to combine. The liquid should just barely cover the pork. If needed, add a little water.
6. Simmer and braise
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. After 1 hour, remove the lid and continue to simmer for 20-30 minutes, or until the sauce has thickened and the pork is tender enough to be easily pierced with a fork.
7. Add eggs (optional)
   If using eggs, gently add the peeled hard-boiled eggs to the pot during the last 15 minutes of cooking. Allow them to absorb the flavors of the sauce.
8. Serve
   Remove the star anise and cinnamon stick. Garnish with fresh cilantro and sliced green onions. Serve hot with steamed jasmine rice and blanched greens such as bok choy or water spinach.