Gluten-Free Vietnamese Caramelized Pork (Thịt Kho Tàu)

Instructions

1. 1Cut the about 910 g pork belly into 3.81 cm chunks.
2. 2In a large, heavy-bottomed pot, melt the 4 tablespoons of sugar over medium heat (176.7°C/177°C). Cook, stirring occasionally, until the sugar turns a dark amber color, about 5-8 minutes. Be careful not to burn it.
3. 3Add the about 910 g pork belly chunks to the caramelized sugar. Sear the pork on all sides until it is nicely browned, about 5-7 minutes total. This will help develop flavor.
4. 4Pour in the 2 cups of coconut water. Add the 3 tablespoons of fish sauce, the 4 cloves of minced garlic, the 2 tablespoons of minced shallots, and the 1/2 teaspoon of black pepper. Stir everything together.
5. 5Bring the liquid in the pot to a boil over medium-high heat (204.4°C/204°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes, or until the pork belly is very tender and the sauce has thickened.
6. 6During the last 30 minutes of simmering, gently add the 6 hard-boiled eggs to the pot. This allows them to absorb the rich sauce.
7. 7Serve the caramelized pork and eggs hot, spooning some of the thickened sauce over the top.

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