Ingredients
- •2 lbs pork belly, skin removed, cut into 2-inch chunks
- •2 tsp kosher salt
- •½ tsp black pepper
- •For caramel sauce:
- •⅓ cup granulated sugar
- •2 tbsp water
- •3 tbsp fish sauce
- •1 cup coconut water (not coconut milk)
- •3 cloves garlic, smashed
- •2 shallots, halved
- •1 tbsp fresh ginger, sliced
- •1 tsp black pepper
- •For serving:
- •6 hard-boiled eggs, peeled
- •Steamed jasmine rice
- •Quick-pickled mustard greens or cucumber
- •Fresh cilantro
- •Sliced red chilies
Instructions
Make the caramel first. Combine sugar and 2 tablespoons water in a small saucepan over medium-high heat. Swirl (don't stir) until the sugar melts and turns deep amber, about 4–5 min.
Immediately remove from heat and carefully add fish sauce (it will sputter) and coconut water. Stir until smooth. Let cool completely.
Season pork belly chunks with kosher salt and pepper.
Place pork belly in vacuum-seal bags with garlic, shallots, ginger, and black pepper.
Pour the cooled caramel-fish sauce mixture over the pork, dividing between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 160°F (71°C).
Submerge bags and cook for 12 h.
When the cook is done, pour the entire contents into a wide skillet or saucepan.
Add peeled hard-boiled eggs to the sauce.
Simmer uncovered over medium heat for 10–15 min, turning the pork and eggs occasionally, until the sauce reduces to a thick glaze that clings to the meat.
The finished sauce should be mahogany-colored and syrupy, not watery.
Serve over steamed jasmine rice with the glazed eggs halved alongside.
Top with pickled mustard greens, fresh cilantro, and sliced red chilies.
Notes
- •Watch the caramel carefully — it goes from amber to burnt in seconds
- •Coconut water (the clear liquid, not creamy coconut milk) is essential for the right flavor
- •The hard-boiled eggs soak up the caramel sauce and become intensely savory
- •This dish tastes even better the next day when the flavors have melded