Caramel
- In a large pot over medium-high heat, bring the brown sugar and water to a boil. Cook without stirring until the mixture caramelizes and just starts to smoke. Add the pork and continue to cook until browned on all sides. Season with salt.
Sauce
- Add the garlic, shallots, ginger and pepper to the pot. Continue to cook for 2 minutes while stirring. Add the water, fish sauce, soy sauce and coconut water. Bring to a boil. Cover and simmer over medium-low heat for 1 hour 30 minutes or until the meat is fork-tender.
- Using a slotted spoon, remove the meat from the pot and set aside on a plate. Bring the cooking liquid to a boil and let reduce for 10 to 12 minutes or until slightly thick and syrupy.
- Return the meat to the pot. Add the eggs. Simmer for 5 minutes, turning the eggs over to coat with the sauce. Adjust the seasoning. Let sit for 5 minutes before serving (see Chef’s tip).
- Serve the meat, eggs and sauce in bowls. Serve with rice and a steamed green vegetable, if desired.
Chef’s tip
Pork belly is ideal for this recipe because it is a fatty cut of meat that becomes perfectly tender when braised.
This dish is even tastier when prepared the day before serving. As well, as the dish chills, the excess fat will harden and become easier to remove. Simply scoop the fat out with a spoon before gently reheating the braised meat.