• 1 kg (~2 lbs) pork belly cut in 2.5 cm (1″) cubes, or pork shoulder/butt for less fat
  • about 6-8 small eggs, boiled and peeled
  • 2 cloves garlic, crushed
  • 2 Tablespoons oil
  • 2 Tablespoons fish sauce
  • 360 ml (1 1/2 cup) water (start with 1 cup first, add more if needed)
  • fresh ground black pepper to taste

For the Vietnamese caramel sauce (nuoc mau) :
  • 3 Tablespoons sugar
  • 2 Tablespoons water

  1. In small heavy bottom pan, combine sugar and water. On medium heat, allow sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.
  2. Pre-heat another heavy based pan then add oil and garlic. Stir until garlic becomes light brown and fragrant.
  3. Add pork and cook for about 10 minutes. Add fish sauce .
  4. Slowly pour about 3 Tablespoons of the caramel sauce into the pan first. The more caramel added to the braise, the sweeter the pork. The amount of caramel added may be a personal choice.
  5. Allow pork to cook in caramel sauce for about 5 more minutes. Then add water and reduce heat to low. Allow the pork to simmer for about an hour, or until meat is tender. About 15 minutes before the meat is finished, carefully add the boiled eggs.
Serve with warm rice or noodles.  Pour over some of the sauce!