Cambodian Caramelized Pork and Egg Stew (Koh Kor)

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the 1/4 cup of chopped palm sugar and cook, stirring constantly, until it melts and turns into a dark amber caramel, about 3-5 minutes. Be careful not to burn it.

Add the 1 pound of pork belly cubes to the pot and stir to coat them evenly with the caramel. Cook for 5-7 minutes, browning the pork on all sides.

Stir in the 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 2 cloves of minced garlic, and 1/2 teaspoon of black pepper. Cook for 2 minutes, allowing the flavors to meld.

Pour in 2 cups of water, ensuring the pork is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 60 minutes, or until the pork is very tender.

Add the 6 peeled hard-boiled eggs to the stew. Gently stir to coat them in the sauce. Continue to simmer, uncovered, for another 10 minutes, allowing the sauce to thicken slightly and the eggs to absorb the flavors.

Taste and adjust seasoning if necessary. Serve hot with steamed jasmine rice.