Thit Kho (Vietnamese Caramel Pork and Eggs)

Method

1. Toss the pork with the fish sauce, shallots, garlic and pepper and marinate for 30 minutes.

   Add in this stepPork belly (cut into 4 cm cubes) 400 gFish sauce 2 tbspShallots (chopped) 2Garlic (chopped) 2Black pepper ¼ tsp

2. Pour enough water into a pot to cover the eggs and boil the eggs over high heat for 12 min. Cool them in cold water and peel.

   Add in this stepEggs 3

   high heat

3. Put the sugar and 1 tbsp of water in a 18 cm heavy-based pot and heat over medium-low heat for 3 min without stirring, just gently swirling the pot. When it turns deep amber, go straight to the next step.

   Add in this stepSugar (for the caramel) 1½ tbsp

   medium-low heat

4. Add the marinated pork and toss over medium-high heat for 5 min to coat the meat evenly in the caramel.

   medium-high heat

5. Pour in the coconut water, add the eggs and chili, and boil over high heat for 4 min, skimming off the foam. Turn down to low heat, set the lid ajar and simmer for 55 min. Roll the eggs now and then so they colour evenly. It is done when the meat splits easily with chopsticks and the sauce has reduced to a glossy glaze. The pork must reach at least 71°C inside.

   Add in this stepCoconut water (unsweetened) 350 mlRed chili to tasteHot cooked rice to taste

   high heat→low heat