Pork belly marinated with fish sauce, garlic and lots of black pepper, seared in a dark palm sugar caramel and braised in coconut soda until tender, with quail eggs simmered in at the end. We serve it over white rice.

Ingredients

For the marinade

• 1–1½ lb pork belly, sliced
• 2 Tbsp fish sauce
• 1 shallot, minced
• 3 cloves garlic, minced
• Plenty of black pepper

For the braise

• A splash of neutral oil
• 1½ Tbsp palm sugar
• 1 can coconut soda (we use Coco Rico)
• Quail eggs
• Fish sauce, to taste

For serving

• White rice

Instructions

1. Mix the pork belly with the fish sauce, shallot, garlic and plenty of black pepper, and marinate for at least 30 minutes.
2. Heat a splash of oil in a Dutch oven over medium heat and add the palm sugar. Stir constantly until it melts into a dark caramel, taking care not to let it burn.
3. Add the pork belly and sear until caramelized on both sides.
4. Pour in the coconut soda and bring to a simmer. Lower the heat, cover and braise for 45 minutes to 1½ hours, until the pork is as tender as you like.
5. If the sauce needs thickening, take the lid off for the last 15–20 minutes to let it reduce.
6. Meanwhile, boil the quail eggs for 6 minutes, transfer them to an ice bath and peel.
7. Add the eggs to the pot for the last 10 minutes of cooking.
8. Season with fish sauce to taste and serve with white rice.

Notes & substitutions

Photos