Thịt Kho Tàu

Cut the pork belly into 4 cm chunks, keeping the skin and fat on each piece. Blanch them for 3 minutes in boiling water, drain and rinse. This gets rid of the scum so the sauce stays clear.

Finely chop the shallots and crush the garlic. Mix them into the pork with 3 tablespoons of the fish sauce and the pepper, cover and marinate in the fridge for 30 minutes.

While the pork marinates, lower the eggs into boiling water and cook them for 9 minutes, then cool them in cold water and peel them.

Make the caramel: melt the sugar in the pot over medium heat, without stirring, until it turns the colour of dark honey. Take it off before it smokes — a second too long and it is bitter.

Add the pork and all its marinade to the caramel and turn it until coated.

Pour in the coconut water, the rest of the fish sauce and the water, which should barely cover the pork.

Simmer uncovered, very gently, for 1 hour. Skim the fat now and then.

Add the peeled eggs and cook for 30 minutes more, turning them so they colour evenly. Meanwhile, rinse the rice and cook it following the packet instructions.

It is ready when the pork is tender, the skin translucent and the sauce is glossy and dark. Thinly slice the spring onions and the chilli, if using, scatter them over and serve with the rice.