Steamed sticky rice piled with pork belly braised in caramel and coconut soda, fried eggs, chả and lightly pickled cucumber. A weekend project worth the overnight soak.

Ingredients

For the sticky rice

• 2 cups glutinous rice

For the braised pork belly

• 1½ lb pork belly
• 1 shallot
• 3–4 cloves garlic
• 2 Tbsp fish sauce
• Plenty of black pepper
• Oil
• 1 Tbsp palm sugar
• 1 tsp brown sugar
• 1 can Coco Rico coconut soda

For the toppings

• 1 chả patty, fried
• 4 boiled eggs, fried
• Lightly pickled cucumber

Instructions

1. Wash and rinse the rice, then soak it for 8–10 hours.
2. Drain the rice, line a bamboo steamer with a thin cloth and spread the rice on top.
3. Steam over high heat for 1 hour, checking every 20 minutes and sprinkling with water if it looks dry.
4. While the rice steams, marinate the pork belly with the shallot, garlic, fish sauce and plenty of black pepper for about 30 minutes.
5. Add a little oil, the palm sugar and the brown sugar to a pot over medium heat and let the sugar melt without stirring.
6. Once it turns golden, add the pork belly and sear each side until browned.
7. Pour in the Coco Rico and bring to a simmer.
8. Lower the heat, cover and braise for about 30 minutes, until the pork is tender.
9. Taste the sauce and adjust the seasoning.
10. Add the fried chả and eggs to the pot.
11. Serve over the sticky rice with the pickled cucumber.

Notes & substitutions

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