Thit Kho To (Clay-Pot Caramel Pork Belly with Pickled Bean Sprouts)

Method

1. Start with the pickle. Stir the vinegar, pickle sugar and salt into the same amount of lukewarm water until dissolved, pour it over the bean sprouts and carrot, and refrigerate for at least 45 minutes.

   Add in this stepRice vinegar 3 tbspSugar (for the pickle) 1½ tspSalt (for the pickle) ½ tspBean sprouts 120 gCarrot (fine matchsticks) 40 g

2. Put the pork and sliced ginger in a 20 cm pot, cover with cold water and bring to the boil over high heat for 7 min. When grey scum rises, drain and rinse the pork under running water. Blanching removes porky smells and keeps the sauce clear. Pat the pork dry, toss it with the fish sauce, shallots, garlic and pepper, and marinate for 30 minutes.

   Add in this stepSkin-on pork belly (4 cm cubes) 500 gGinger (sliced, for blanching) 15 gFish sauce 2½ tbspShallots (chopped) 3Garlic cloves (chopped) 3Coarsely ground black pepper ½ tsp

   high heat

3. Lower the eggs gently into boiling water with a ladle, boil over high heat for 9 min, then cool in cold water and peel. The yolks stay moist and will not turn chalky during the long braise.

   Add in this stepEggs 3

   high heat

4. Heat the oil in a 20 cm heavy-based pot or clay pot. Shake the marinade off the pork (keep it), then sear the pork skin side first over medium-high heat for 5 min, turning, until golden all over. Lift out the pork and pour off all but 1 tbsp of fat.

   Add in this stepCooking oil 1 tbsp

   medium-high heat

5. Add the sugar and 1 tbsp of water to the same pot and heat over medium-low heat for 3 min without stirring, just swirling the pot. As soon as it is a deep amber, like strong black tea, return the pork and leftover marinade, turn up to medium-high heat and toss for 2 min to coat in the caramel.

   Add in this stepSugar (for the caramel) 2 tbsp

   medium-low heat→medium-high heat

6. Add the coconut water and chilies, boil over high heat for 4 min and skim off the foam. Turn down to low heat, set the lid ajar and braise for 1 h 5 min. After 30 minutes, add the eggs and roll them now and then so they colour evenly.

   Add in this stepCoconut water (unsweetened) 450 mlBird's eye chilies (whole) 1

   high heat→low heat

7. Uncover and reduce over medium heat for 6 min more, until the sauce coats the back of a spoon in a glossy film. Taste and add a dash of fish sauce if needed. The pork should split easily with chopsticks and reach at least 71°C inside. Scatter with spring onions and serve with rice and the drained pickle.

   Add in this stepSpring onions (sliced) 2Hot jasmine rice to taste

   medium heat