Thit Kho Tau

Ingredients

• Pork belly (2 pounds, cut into 1-inch pieces)
• Hard-boiled eggs (4, peeled)
• Shallots (4, thinly sliced)
• Garlic (4 cloves, minced)
• Coconut water (1 cup)
• Water (1 cup)
• Fish sauce (3 tablespoons)
• Sugar (2 tablespoons)
• Black pepper (1 teaspoon)
• Green onions (2, chopped (for garnish))
• Oil (2 tablespoons (for sautéing))

Instructions

1. In a large pot, heat the oil over medium heat until shimmering.
2. Add the minced garlic and sliced shallots, and sauté them until fragrant and golden brown, about 3-4 minutes.
3. Increase the heat to medium-high, then add the pork belly pieces. Cook the pork until browned on all sides, about 8-10 minutes.
4. Lower the heat and carefully add the fish sauce, sugar, and black pepper, stirring well to ensure the pork belly is evenly coated.
5. Pour in the coconut water and water, bringing the mixture to a gentle boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the pork belly is fork-tender and the sauce has thickened to a rich consistency.
7. During the last 10 minutes of cooking, gently add the hard-boiled eggs to the pot, allowing them to soak in the rich, savory flavors.
8. Serve the Thit Kho Tau hot, garnished with chopped green onions for a fresh and vibrant touch.