Thit kho tau/Kaw(caramelized pork belly w/eggs)

You will need:

2 pounds of pork belly cut into medium sized chunks(about 1 1/2 inch wide).
8 hard boiled eggs(peeled)
1 can of bamboo shoots(tips only), cut into medium sized chunks
the juice from 2 fresh/young coconuts(watch the vid below on how to cut into the coconut).
freshly grated ginger
1/3 cup plus 1/2 T. of good fish sauce
1/3 cup of granulated sugar(to make caramel)
1 T. of sugar(to marinade pork)
1/4 tsp of msg(optional)
black pepper(to taste)
2 pinches of salt
garlic powder
1-2 green onions, finely chopped
water

First, start out by slicing your pork belly into medium sized chunks. Add in your chopped green onion, 2 pinches of salt, black pepper, garlic powder, msg(if using), toss to coat and set aside.

Drain your bamboo shoots, rinse them under cold water, and then cut them into medium sized chunks. Set aside.

Did you make some hard boiled eggs, yet?? Just checking. :)

Next, cut into the coconuts and drain the juice out into a fine, mesh sieve or strainer. Set that aside as well.

Take your heaviest pot(heavy bottomed or thick walled pot) and turn the heat to medium. Evenly coat the bottom of the pot with 1/3 cup of granulated sugar and wait for it to liquify. This can take up to several minutes. Try not to disturb it until most of the sugar has melted. Once it has melted, swirl the pot around a few times.

Once the sugar has turned into a coppery brown, stir it a little bit, and then add in your pork. Mix well and allow the pork to cook for 5 minutes. Add in your bamboo shoots, fish sauce, fresh coconut juice, and hard boiled eggs. You only need to add enough water to completely cover the pork(the eggs do not need to be completely submerged). Bring everything to a quick rolling boil, turn the heat down to medium low, and allow to cook for 2 hours. Don't forget to lift the lid and skim off any scum that has risen to the surface. Serve with rice and a side of pickled mustard greens(recipe can be found on my site as well)! :)

Notes: Once the eggs have browned to your liking, you may remove the eggs to prevent further cooking or just do what I did in the video below. I was taught to simmer the pork for a long time so that the flavor of the caramelized sugar would remain in the pork. If you prefer more of a soupy base, then you may cook for a shorter period of time or just until your pork is tender--just remember to adjust seasoning as needed. You may sub fresh coconut water for the canned ones but keep in mind that it will be much sweeter then using the fresh ones so reduce the amount of sugar used to make the caramel. You can also use pork spare ribs or pork tenderloin if you are trying to keep an eye on your awesome figure. I prefer using pork belly and because of the hight fat content, I can only limit myself into making this dish once, every six months. :)