Egg and Pork Braised in Coconut Juice

I think this dish is the ultimate reminder of home for me. Something about the tender, fatty pork and the egg which both have soaked up the sweet broth is just so familiar and comforting. It's often eaten around the Lunar New Year, but I could honestly eat this every day. Don't forget to spoon that delicious, golden liquid over everything!

About 1 lb pork belly or shoulder

2-3 cloves of garlic, minced

1 shallot, minced

1/4 cup fish sauce

3 eggs

1 can coconut juice/soda

1. Cut pork into large 1-1 1/2 inch sections, each piece having a layer of skin, fat,
and meat. 

2. Boil water in a medium pot. Add pork and a pinch of salt and boil for five minutes to clean the pork. Drain and rinse well.

3. Transfer pork to a bowl. Marinate with garlic, shallot, and half of the fish sauce for at least half an hour to overnight.

4. Cook your eggs until hard-boiled, cool
and peel. 

5. In a large pot, heat oil and sugar over medium high heat to create caramel coloring. Swirl, rather than stir, to avoid sugar crystallizing. When sugar reaches an amber color, add the pork and marinating liquid, stirring well to let the pork make contact with the bottom of the pot. 

6. When the outside of the pork begins to reach golden brown, pour coconut juice/soda and water into the pot. Add your eggs and the remainder of the fish sauce and reduce heat to low and let simmer uncovered, being sure to skim any more foam that floats to the surface. Simmer until meat is tender and sauce reduces for at least hour. 

7. Enjoy over rice and vegetables of choice.