Thit Kho Trung

Ingredients

• 1.2 kg pork belly, skin on, cut into 4 cm cubes
• 8 eggs
• 4 tbsp sugar for the caramel
• 2 tbsp water for the caramel
• 1 litre fresh young coconut water
• 4 shallots, finely chopped
• 5 garlic cloves, finely chopped
• 5 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp ground black pepper
• 1 tbsp neutral oil
• 2 red chillies, left whole
• 1 spring onion, sliced, to serve
• Steamed jasmine rice, to serve
• Pickled bean sprouts (dua gia) or pickled mustard greens, to serve

Before you cook

• Cut the pork belly into 4 cm cubes, keeping the skin attached.
• Boil the eggs for 8 minutes, then cool them under cold water and peel them.
• Chop the shallots and garlic.
• Toss the pork cubes with the chopped shallots, garlic, 3 tbsp of the fish sauce, the 1 tbsp of sugar and the black pepper, then leave them to marinate for 30 minutes.

Steps

1. Bring a pot of water to the boil and blanch the marinated pork for 2 minutes to firm the surface.
2. Drain the pork and rinse away the scum, then pat the cubes dry.
3. Put the 4 tbsp of sugar and the 2 tbsp of water in a heavy pot over medium heat.
4. Let the sugar melt without stirring for about 5 minutes until it turns the colour of dark honey.
5. Watch it closely for the last 30 seconds, since it goes from amber to burnt very quickly.
6. Add the 1 tbsp of oil and the drained pork, then stand back because it will spit.
7. Stir the pork in the caramel for 4 minutes until every cube is coated and glossy.
8. Pour in the litre of coconut water so the pork is just covered.
9. Bring it to a simmer and skim off the foam that rises.
10. Turn the heat to low, cover the pot with the lid slightly ajar and braise for 45 minutes.
11. Add the peeled eggs and the whole chillies to the pot.
12. Continue braising gently for another 45 minutes, turning the eggs once or twice so they colour evenly.
13. Check the pork with a fork, which should slide through the skin with no resistance.
14. Stir in the remaining 2 tbsp of fish sauce and taste the sauce, which should be savoury with a soft caramel sweetness.
15. Raise the heat and simmer uncovered for 10 minutes if the sauce is thinner than you want.
16. Skim the excess fat from the surface with a ladle.
17. Scatter the sliced spring onion over the top.
18. Serve straight from the pot with steamed rice and a bowl of pickled bean sprouts to cut the richness.