Ingredients:

For the Caramel Sauce (Nước Màu):

• 4 tablespoons white granulated sugar

• 2 tablespoons water

Main Ingredients:

• 1 kg pork belly (or shoulder/butt), cut into 3-4 cm cubes

• 6-8 medium duck or chicken eggs, hard-boiled and peeled

• 3-4 cloves garlic, minced

• 1 shallot, minced (optional)

• 2 tablespoons fish sauce (Nước Mắm)

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 500 ml coconut soda (like Fanta, for flavor and tenderizing) or fresh coconut water, or plain water

Instructions:

1. Prepare the Pork and Marinade:

• In a large bowl, mix the cubed pork with the minced garlic, minced shallot (if using), fish sauce, salt, and pepper.

• Marinate for at least 30 minutes, or for best results, refrigerate for 2-4 hours.

2. Make the Caramel Sauce (Nước Màu):

• In a small, heavy-bottomed saucepan or pot, combine the sugar and water over medium heat.

• Do not stir initially. Swirl the pan occasionally as the sugar melts and begins to bubble.

• The mixture will turn from clear to light amber, then a dark, reddish-brown. Watch carefully to prevent burning.

• Once it reaches a deep amber color (the color of dark honey), immediately remove from heat.

3. Brown the Pork and Braise:

• Carefully add the marinated pork to the hot caramel sauce. The sauce will bubble vigorously. Stir quickly to coat the pork evenly with the caramel. Cook for about 5 minutes until the pork is lightly browned on all sides.

• Pour in the coconut soda/water (or plain water) until the liquid almost covers the pork.

• Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the pork is tender. Skim off any foam or excess fat that rises to the top.

4. Add the Eggs:

• Add the hard-boiled and peeled eggs to the pot. Gently push them into the liquid so they are partially submerged.

• Continue to simmer for another 30-45 minutes, uncovered, to allow the sauce to reduce slightly and the eggs to absorb the color and flavor. The sauce should be rich, thick, and a deep brown color.

• Taste the sauce and adjust seasoning with a little more fish sauce, salt, or sugar if necessary.

5. Serve:

• Serve hot with steamed white rice, a side of pickled vegetables (Dưa Món), and a scattering of fresh green onions or cilantro.