Thit Kho Tau (Braised Pork Belly Bites)

Instructions

1. 1Cut the about 450 g pork belly into 2.54 cm cubes. Peel and mince the 3 cloves garlic.
2. 2In a large heavy-bottomed pot or Dutch oven, combine the 3 cups coconut water, 1/4 cup fish sauce, 2 tbsp sugar, the minced garlic, and 1/2 tsp black pepper.
3. 3Add the cut about 450 g pork belly to the pot with the liquid mixture.
4. 4Place the pot over medium-high heat and bring the liquid to a rolling boil, about 5-10 minutes. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes. The pork belly should be very tender when pierced with a fork, and the liquid will have reduced and thickened slightly.
5. 5If using, gently add the 4 eggs to the pot during the last 15 minutes of simmering. Ensure they are submerged in the liquid.
6. 6Carefully remove the pot from the heat. Let the Thit Kho Tau cool in the pot for at least 15 minutes before serving. This allows the flavors to meld and the pork to become even more succulent.
7. 7Serve the Thit Kho Tau warm as a snack or side dish.

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