Classic Vietnamese Caramelized Pork Belly and Eggs (Thịt Kho Trứng)

In a large pot or Dutch oven, combine the pork belly, fish sauce, dark soy sauce, minced garlic, sliced ginger, and black pepper. Mix well and let marinate for 15 minutes.

In a separate small saucepan, melt the granulated sugar over medium heat, stirring occasionally, until it caramelizes into a deep amber color. This takes about 3-5 minutes. Be careful not to burn it.

Carefully pour the caramelized sugar into the pot with the marinated pork. Stir to coat the pork evenly.

Add the coconut water to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is tender.

Add the peeled hard-boiled eggs to the pot. Continue to simmer, uncovered, for another 15 minutes, allowing the sauce to thicken slightly and the eggs to absorb the flavors.

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