To begin, marinate the pork. In a large bowl, combine the pork belly with fish sauce, soy sauce, sugar, minced garlic, shallots, and black pepper. Mix thoroughly to coat the pork evenly. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavour. This step ensures the seasoning penetrates the meat.

Prepare the caramel base. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add 1 tablespoon of sugar and stir gently until it melts and turns a deep amber colour. Be careful not to burn it, as this will create bitterness. This caramel will provide the dish with its signature rich colour and flavour.

Add the marinated pork to the pot with the caramel. Stir well to coat the pork evenly in the caramel. Sear the meat for 5 minutes, allowing it to brown slightly and absorb the caramel’s flavour. Stir occasionally to prevent sticking.

Pour the coconut water into the pot, ensuring the pork is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Skim off any foam or impurities that rise to the surface for a clearer broth. Cover the pot and simmer for 45 minutes.

While the pork is simmering, prepare the hardboiled eggs. Peel the eggs and make small shallow cuts on the surface to allow them to absorb the braising liquid. This enhances their flavour and texture.

After 45 minutes, add the eggs to the pot. Gently stir to submerge them in the braising liquid. Continue to simmer for another 15 minutes, allowing the eggs to soak up the savoury flavours. Adjust the seasoning with additional fish sauce or sugar if needed.

Check the pork for tenderness. It should be soft but not falling apart. If necessary, simmer for an additional 10 minutes. The sauce should have reduced slightly into a rich, flavourful gravy. Turn off the heat and let the dish rest for 10 minutes to allow the flavours to meld.

To serve, transfer the Thịt Kho Tàu to a serving dish. Garnish with fresh cilantro for a burst of colour and aroma. Pair with steamed jasmine rice to soak up the savoury sauce and complement the dish with pickled vegetables for a tangy contrast. For an authentic touch, serve alongside iced jasmine tea or fresh coconut juice.