Vietnamese Braised Pork with Caramel and Fish Sauce (Thịt Kho Tàu)

Instructions

1. 1
   Make the caramel: In a small saucepan over medium heat, add 2 tablespoons sugar with 2 tablespoons water. Stir constantly until the sugar dissolves and turns golden brown (about 5-7 minutes). Set aside.
2. 2
   Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add pork cubes in batches and brown on all sides for about 8-10 minutes total. Remove and set aside.
3. 3
   In the same pot, add minced garlic and stir for 1 minute until fragrant. Add shallots and stir for another 2 minutes.
4. 4
   Pour the caramel into the pot and stir well to coat the aromatics, cooking for 1 minute.
5. 5
   Return the pork to the pot. Add fish sauce, soy sauce, black cardamom pods, and black pepper. Stir well to combine.
6. 6
   Pour coconut water over the pork until it's nearly covered. Bring to a simmer, then reduce heat to low.
7. 7
   Cover and braise for 45 minutes, stirring occasionally.
8. 8
   Add the hard-boiled eggs and continue braising uncovered for another 20-25 minutes until the pork is very tender and the sauce has reduced and thickened.
9. 9
   Taste and adjust seasoning with additional fish sauce or salt as needed.
10. 10
    Serve hot over steamed jasmine rice with fresh herbs like cilantro and scallions on the side.