Thịt Kho Trứng with Rice

Ingredients

Quantities are for one portion.

• 30 gsugar
• 2eggs
• 70 gdry jasmine rice
• 100 gpork belly, cut into large cubes
• 1garlic clove, minced
• 1shallot, minced
• 100 mlfresh coconut water
• 2 tspfish sauce

Method

1. Boil the eggs in water for ten minutes to hard-boil them. Cool, peel, and set aside.
2. In a heavy clay pot or saucepan, melt the sugar over low heat without stirring. Let it turn into a dark brown liquid caramel.
3. Immediately add a small splash of water to stop the caramel from burning, then stir in the minced garlic and shallot.
4. Add the pork belly cubes to the dark caramel, tossing to coat the meat. Pour the fish sauce over the pork.
5. Pour the fresh coconut water into the pot. It should just cover the meat.
6. Bring the pot to a boil, then reduce the heat to a low simmer. Add the peeled hard-boiled eggs to the broth.
7. Simmer uncovered for forty-five minutes until the sauce reduces into a thick, sticky amber glaze, the fat is translucent, and the eggs turn brown. Serve hot with steamed jasmine rice.