A traditional Lunar New Year dish. Chunks of pork belly are slowly braised in coconut water and fish sauce until tender and caramelized, served with hard-boiled eggs.
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8 items
pork_belly with garlic_cloves, shallot, and 2 tbsp fish_sauce for 30 minutes.
Heat vegetable_oil and sugar in a heavy pot over medium heat until sugar melts and turns dark amber (caramel).
Add pork and toss to coat in the caramel sauce. for 2-3 minutes.
Pour in coconut_water and remaining fish_sauce. The liquid should almost cover the meat.
on low heat for 40 minutes, skimming foam occasionally.
Add the peeled eggs and continue to for another 10 minutes until eggs absorb color and meat is tender.
Serve with steamed white rice and pickled vegetables.
