Caramelized Pork Belly and Rice Bowl (Thit Kho Tau)

Prepare the pork belly: Rinse the pork belly and pat dry with paper towels.

Make the caramel: In the Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sugar and cook, stirring occasionally, until it melts and turns into a deep amber caramel color (about 5-7 minutes). Be careful not to burn it!

Add Aromatics and Pork: Carefully add the minced garlic and chopped shallot to the caramel. Cook for about 1 minute, until fragrant. Add the pork belly cubes and sear on all sides until lightly browned.

Add Braising Liquid: Pour in the fish sauce, soy sauce, dark soy sauce (if using), cracked black peppercorns, and coconut water. Bring to a simmer.

Simmer and Braise: Reduce the heat to low, cover the pot, and simmer gently for at least 2.5-3 hours, or until the pork belly is incredibly tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.

Add Eggs: If using, add the hard-boiled eggs to the pot during the last 30 minutes of cooking. This will allow them to absorb some of the sauce's flavor and color.

Adjust Sauce Consistency: Once the pork is tender, remove the lid and simmer for another 10-15 minutes, or until the sauce has thickened to your desired consistency. You can remove some of the braising liquid with a ladle and cook it down separately for a more intense sauce, then add back to the pot.

Serve: Serve the caramelized pork belly and hard-boiled eggs over cooked rice, topped with chopped pickled mustard greens. Spoon plenty of the delicious braising sauce over the rice.