Vietnamese Braised Pork and Eggs

Hard-boil the 6 eggs, cool them in cold water, and peel them cleanly so the braising liquid can stain the surface.

Cut the 700 g pork shoulder into large bite-size pieces and pat it dry before it goes into the caramel.

Put the 1.5 tablespoons sugar in a heavy pot over medium heat and let it melt without rushing.

When it turns deep amber and smells lightly toasted, lower the heat immediately so the caramel does not burn.

Add the pork and stir for about 3 minutes, coating every surface with the caramel.

When the outside turns glossy brown, add the minced garlic and cook briefly until it smells fragrant, not scorched.

Add the 2 tablespoons fish sauce and 0.5 teaspoon black pepper, then cook for 1 more minute.

Scrape the bottom as you stir so the salty seasoning loosens into the caramel instead of sticking and burning.

Pour in the 500 ml coconut water and add the peeled boiled eggs so they braise with the pork.

Once it boils, reduce to medium-low, leave the lid slightly ajar, and simmer for about 45 minutes.

Check that a chopstick slides into the pork easily and that the sauce has reduced to a glossy coating.

Roll the eggs through the sauce to deepen their color, adjust the final seasoning, and serve with steamed rice.