Thit kho

By: Max

Begin by preparing all your ingredients. Slice the pork belly into chunks no thicker than 1 inch. The pieces don't need to be perfectly uniform. Bring 2 quarts of water to a boil, then add the pork belly chunks. Boil for 2-4 minutes to clean them, then remove and set aside.
Boil the eggs by placing 4 of them in a pan and adding enough water to cover them by 1 inch. Bring the water to a boil, then turn off the heat and let the eggs sit for 8 minutes. Transfer them to a bowl of ice water to cool. Once cooled, peel the shells and set the eggs aside.
Next braise the pork belly. Throw some oil, shallots, and garlic into a medium pot. Cook them for 1-2 minutes until they look shiny and smell good.
Add the brown sugar, soy sauce, fish sauce, and coconut water. Give it a stir and bring it to a boil.
Put the pork belly back in and reduce the heat to a simmer. If the liquid doesn’t completely cover the meat, add a bit more coconut water until it does. Let it simmer with the pan slightly uncovered for 30 minutes.
After 30 minutes of simmering, add the hard-boiled eggs. Keep simmering for another 30 minutes with the pan slightly uncovered. If the liquid doesn’t fully cover the eggs, flip them over after 15 minutes.
Garnish the dish with green onions before serving.