Thit Kho (Caramelized Pork Belly)

Ingredients

• pound spork belly, trimmed
• tablespoon swhite sugar
• shallots, slice d
• clove sgarlic, chopped
• tablespoon sfish sauce
• ground black pepper to taste
• fluid ounce scoconut water
• hard-boiled eggs, peeled

Instructions

1. Slice pork belly into 1 inch pieces layered with skin, fat, and meat.
2. Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
3. Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
4. Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.