Thit Kho Tau

🔥 Prep

• Cut the 500g pork belly into 2‑cm cubes.
• Hard‑boil the 4 eggs, then peel and set aside.
• Measure out 300ml coconut water, 4 tbsp fish sauce, and 2 tbsp sugar into a small bowl.
• Rinse the pork cubes and pat dry with paper towels.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the pork belly cubes and sear for 5 minutes, stirring occasionally, until all sides are lightly browned.
• 3. Pour in the measured coconut water, fish sauce, and sugar; stir to dissolve the sugar.
• 4. Bring the mixture to a gentle boil, then reduce to low heat and cover.
• 5. Simmer for 45 minutes, stirring occasionally, until the pork is tender and the liquid has reduced by about half.
• 6. Nestle the peeled hard‑boiled eggs into the pot, ensuring they are submerged in the sauce.
• 7. Continue to simmer on low heat for another 10 minutes to allow the eggs to absorb flavor.
• 8. Taste and adjust seasoning with an extra ½ tbsp fish sauce if desired; simmer for 2 minutes more.
• 9. Remove the pot from heat and let it rest, covered, for 5 minutes before serving.

🔥 Serve

• Transfer the braised pork belly and eggs to a shallow serving dish, spooning the rich sauce over the top.
• Garnish with freshly chopped scallions or cilantro for a pop of color.
• Serve hot alongside steamed jasmine rice or sticky rice, and optionally a side of pickled vegetables.