Vietnamese Caramelized Pork Belly with Coconut Water and Eggs

Step by step

1. Place the eggs in a saucepan and cover them with cool water by 1 inch. Bring to a boil, cover, remove from the heat, and let stand for 9 minutes. Transfer the eggs to ice water, then peel them once cool. A slightly soft center stays tender when the eggs later simmer in the braise.
2. Pat the pork belly very dry. Arrange it in a cold, wide Dutch oven or heavy pot, then set the pot over medium heat. Cook for 8–10 minutes, turning occasionally, until the surfaces lose their raw color and about 2 tablespoons of fat render out. This gentle start melts some surface fat without making the exterior tough. Transfer the pork to a plate and leave 1 tablespoon of fat in the pot.
3. Put the sugar and 2 tablespoons of the measured water in the pot. Cook over medium heat without stirring; swirl the pot gently once the edges begin coloring. Continue until the syrup is deep amber and smells lightly toasted, 5–7 minutes. Do not walk away—the difference between complex caramel and burnt sugar is less than a minute.
4. Remove the pot from the heat. Carefully add the remaining 1 tablespoon water; the caramel will hiss and spit, so keep your face and hands back. Add the shallot, garlic, and black pepper, return the pot to medium-low heat, and stir for about 30 seconds. The aromatics loosen the caramel while their moisture prevents the garlic from scorching.
5. Return the pork and any collected juices to the pot. Turn the pieces through the caramel until evenly coated, then add the coconut water, 1 cup water, and fish sauce. Bring just to a simmer, scraping the bottom to dissolve any firm caramel.
6. Partially cover and braise over low heat for 60 minutes, maintaining an occasional lazy bubble rather than a hard boil. Stir every 15–20 minutes. Vigorous boiling emulsifies excess pork fat into the sauce and can make it feel heavy; gentle heat renders the belly while collagen softens.
7. Add the peeled eggs and turn them carefully in the sauce. Continue simmering uncovered for 20–30 minutes, turning the eggs once or twice, until the pork is easily pierced with a fork and typically registers about 195–205°F in the thickest pieces. The sauce should be glossy and lightly syrupy but still spoonable.
8. If a thick layer of clear fat is floating on top, skim off as much as desired. If the sauce is still watery, transfer the pork and eggs to a bowl and simmer the liquid for 3–6 minutes; reducing it separately prevents the tender pork from breaking apart. Return everything to the pot and coat with the sauce.
9. Halve the eggs and divide the rice among six bowls. Add the pork belly, eggs, and plenty of caramel sauce, then finish with scallions and cool cucumber slices. DUNZO!