Ingredients

Pork belly 1 kg (2.2 lb)

Egg 6-8

Marinate part 1:

Brown sugar 2 tbsp 

Minced garlic 1 tbsp

Minced shallot 1 tbsp

Scallions (white part) 1

Chili 1

Vegetable oil. 1 tbsp

Marinate part 2:

Fish sauce 4 tbsp

Ground pepper 1/2 tsp

Chicken powder 2 tbsp

Caramel sauce:

Brown sugar 2 tbsp

Vegetable oil 2 tbsp

Minced garlic 1 tbsp

Minced shallot 1 tbsp

Rico coconut soda 1 can (355ml)

(or coconut water/ water)

Water 500ml 

Direction:

1. Prep the pork belly by washing with salt & lime then rinse with water. Pat dry and slice it into 1 to 1.5 inch cubes.

2. Mince all the aromatics (garlic, shallot, scallion, and chili).

3. Transfer the meat into a large mixing bowl with ingredients from Marinate Part 1 (above). Give it a toss and marinate inside the fridge for 30 minutes.

4. Once 30 minutes are up, take out the meat then add all the ingredients from Marinate Part 2. Mix to combine everything, then put in the fridge for a range of 1 hour to over night. If time is limited, you can combine the marinate from part 1 and 2 together and marinate for only 30 minutes.

5. In the mean time, add the eggs to a pot of water then boil it for 10-12 minutes. Adding a little bit of salt and vinegar to water can help peeling easier.

6. In a large pan, add oil and sugar for the caramel sauce (medium heat). Once the sugar melts and turns to caramel color, add the rest of minced shallot and then garlic to saute until it’s fragrant.

7. Sear the marinated meat in the caramel sauce.

8. Add a can of coconut soda and let it simmer for about 10 minutes.

9. Toss in the peeled boil egg and add enough water to cover everything (~500ml).

10. Let it simmer for about 1 hour until meat is tender. Skim the foam as needed while simmering.

11. You can adjust seasoning once the liquid is reduced to your liking. Tinker with more fish sauce, sugar and chicken powder to your taste. Add more water if the liquid reduced too much and it’s too salty. 

12. Best served with steamed rice and pickled greens. Enjoy~