Vietnamese Caramelized Pork Belly and Eggs (Thit Kho Tau)

Ingredients

2.5 lb pound pork belly cut into 1 1/2 inch cubes

Marinade

1 T minced galic

1T minced shallot

1t seasoning powder or sugar (Knorr or MSG)

sugar 

1/2 salt 

1/2 pepper

2 tblsp sugar

1 tsp oil

2.5 c coconut juice and w

2.5 c water

5 hard boil eggs

1/2 cup fish sauce

Instructions

1. Cut pork into 1 1/2 inch cubes including fat and skin
2. Mix marinade in a bowl. Add pork and mix well to coat. Marinade the pork for 30 minutes
3. Over medium heat add 1 tbsp of oil and 2 tblsp of sugar. Stir continuously to create a caramel to medium golden brown.
4. Remove pot from stove. Add pork to caramel and coat well. Return pan to heat.
5. Add coconut water and sugar stiring well. Add hard boiled eggs. Water should completely cover the pork and eggs.
6. Add fish sauce.
7. Heat on low-medium heat with cover on pot. Skim fat from the top of the liquid.  
8. Serve immediately or store in the refridgerator. This recipe is almost better the second day. This easily keeps for 1 week.

Serve with

boiled vegetables

green pickles

sticky rice with herbs

cucumber slices