Thit Kho Tau (Braised Pork Belly)

Ingredients

• about 910 g Pork belly
• 6 each Eggs
• 1/2 cup Sugar
• 1/4 cup Fish sauce
• 2 tablespoons Soy sauce
• 2 each Shallots
• 3 cloves Garlic
• 1/2 teaspoon Black pepper
• 4 cups Coconut water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of pork belly into 2.54 cm cubes. Boil the 6 eggs until they are hard-boiled, then peel them and set them aside.
2. 2In a large, heavy-bottomed pot, heat the 1/2 cup of sugar over medium heat (176.7°C / 175°C). Stir constantly until the sugar melts and turns a deep amber color, about 5-10 minutes. Be careful not to burn it. Add the 2 shallots, peeled and minced, and the 3 cloves of garlic, peeled and minced, to the caramelized sugar. Sauté for 1-2 minutes until fragrant, stirring constantly.
3. 3Add the about 910 g of pork belly cubes to the pot. Stir and cook for 5-7 minutes over medium-high heat (190.6°C / 190°C) until the pork belly is browned on all sides.
4. 4Pour in the 1/4 cup of fish sauce, 2 tablespoons of soy sauce, and 1/2 teaspoon of black pepper. Stir everything together to coat the pork belly.
5. 5Pour in the 4 cups of coconut water. Bring the liquid to a boil over high heat (204.4°C / 200°C).
6. 6Once boiling, reduce the heat to low (93.33°C / 95°C). Add the peeled hard-boiled eggs to the pot. Cover the pot and simmer for 1 hour and 30 minutes, or until the pork belly is very tender when pierced with a fork and the sauce has thickened. Stir occasionally to prevent sticking.
7. 7Serve the Thit Kho Tau hot with rice.

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