Vietnamese caramelized pork and eggs (THỊT KHO TÀU) by Susan Kwek

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Ingredients:-
A
1 kg pork belly cut into cubes
1 tbsp garlic minced
1 tsp chicken powder (I use HaoChi)
1/2 tsp salt
1/2 tsp pepper

B
4 - 5 pieces shallots (slice and fry till golden brown) after that reserved about 1-2 tbsp shallots oil together with the shallots

C
2 tbsp of cooking oil
3 tbsp sugar
1 tbsp dark soya sauce
80 ml of fish sauce
600 ml coconut juice (roughly abt 2 young coconut)
6 hard boiled eggs (1 use 10 kampong eggs)

Instructions:-
1. Season the pork with A until well combined and keep in the refrigerator for 30 minutes or longer.

2. In a large pot over medium heat, add 2 tbsp cooking oil and sprinkle 3 tbsp sugar over the base. When the sugar melts and turns into a caramel color liquid, add the pork and stir well until the pork is no longer pink on the outside. 

3. Add coconut juice. Once boiling, add fish sauce and the shallot oil with the shallots. Skim off the scum and then add the hard boiled eggs and simmer over low-medium heat for 2 hours. The sauce will reduce by half and become saltier.