Slow-braised caramelized pork belly (thịt kho) over jasmine rice / soft egg / pickles / herbs.

Mise en Place — Ingredients

• ☐ 250 g pork belly, 1" cubes
• ☐ 60 g palm sugar
• ☐ 60 ml fish sauce
• ☐ 200 ml young coconut water
• ☐ 1 soft-boiled egg
• ☐ 200 g jasmine rice, cooked
• ☐ Pickled mustard greens

Tools

• ☐ Heavy-bottomed pot
• ☐ Wooden spoon
• ☐ Tongs
• ☐ Tasting spoons

Method

1. Blanch. Blanch pork 2 minutes in boiling water. Drain. Removes scum.
2. Caramel. Melt palm sugar to deep amber — past comfort, before burn.
3. Sear. Add pork to caramel. Toss to coat every face.
4. Braise. Add fish sauce and coconut water. Simmer covered 2.5 hours.
5. Reduce. Uncover. Reduce sauce to glossy nappé. Tilt pan to check.
6. Plate. Hot rice. Pork and sauce. Halved soft egg. Pickles. Herbs.