Caramelized Pork Belly- Thit Kho Tau - cooking recipe

Ingredients

2 lbs pork belly, cleaned and cut into 1 1/2 in. cubes with layers of skin, fat, and meat
1/3 cup white sugar
5 shallots, sliced
3 garlic cloves, chopped
3 tablespoons fish sauce
3 tablespoons soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 3/4 cups coconut water (or Coco Rico soda)
6 -9 hard-boiled eggs, peeled
3 sprigs green onions, thinly sliced for garnish

Preparation

Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.
As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.
Stir shallots and garlic into the wok.
Pour in coconut water and bring to a boil. Liquid should just cover the pork.
Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.
Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.
Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
Top with green onions for garnish.