Ingredients

• 2 lbs pork belly, cut into 1½-inch cubes

• 3 tbsp fish sauce

• 2 tbsp soy sauce

• 1 tbsp sugar (preferably palm sugar)

• 1 cup coconut water

• 4 hard-boiled eggs, peeled

• 3 cloves garlic, minced

• 1 small shallot, minced

• ½ tsp black pepper

• 1 tbsp neutral oil (canola or sunflower)

• 1 red chili, sliced (optional for heat)

• Fresh green onions or cilantro for garnish

Instructions

1. Caramel Base

Preheat your Platinum 4 QT with Cover over medium heat.
Add sugar and let it melt slowly until it turns amber brown — this is your caramel base.
Immediately add a splash of water (about 2 tbsp) to stop the caramel from burning. Stir gently.

2. Sear the Pork

Add oil, then pork belly cubes.
Sear on all sides until browned and coated evenly with the caramel.
The skillet’s superior heat control ensures even browning without scorching.

3. Build Flavor

Add garlic, shallots, and chili. Sauté for 1 minute until fragrant.
Pour in fish sauce, soy sauce, and black pepper. Stir to combine.

4. Slow Simmer

Add coconut water until pork is just covered.
Bring to a simmer, then cover with the Platinum lid to lock in flavor and moisture.
Reduce heat to low and cook for 45 minutes to 1 hour, stirring occasionally.
The sauce will thicken into a glossy, rich glaze.

5. Add Eggs

Add hard-boiled eggs during the last 15 minutes of cooking.
They’ll absorb the caramelized sauce, becoming deep golden brown.