Vietnamese Braised Pork Belly (Thit Kho Nuoc Dua)

Here is the #1 Vietnamese comfort food dish, the infamous coconut juice braised Pork Belly, to be served with white steamed rice and a generous side of the pickled bean sprouts. All the Vietnamese parents know how to make this dish as it always reminds them of a homemade meal that warms the heart and soul. It's also endearing that this dish is a must-have dish during Tet, Vietnamese Lunar New Year, as it's served at the Tet offering meal for the ancestors, Cung Ong Ba. After the offering ceremony, the rest of the family and friends sit down together to enjoy the various Tet dishes. 

braised porkbelly

RECIPE for 4-5 servings

1.3 lb of pork belly, cut into 2-3 inch cubes
3-4 fresh garlic, minced
1/2 teaspoon of black pepper corn
A few rounds of fresh cracked black pepper
1 can of coco soda
2 cups of water, and a little more 
1/4 teaspoon of Vietnamese dark caramel
1/2 teaspoon of salt
2 tablespoon of sugar
5 tablespoon of premium fish sauce
4-5 hard boil eggs, shelled, to be added to the pot at the last 10 minutes of cooking

Combine all the ingredients in a pot, except the eggs.
Cook on a simmer for 45 minutes to 1 hour until pork belly is tender and the broth is a rich golden color. Add the boiled eggs at the last 10 minute stretch of cooking.
Serve with steamed rice and a generous side of Pickled Bean Sprouts.