Vietnamese Braised Pork Belly (Thit Kho)

1 hr 15 min4 servings

Tender pork belly braised in a caramelized, savory-sweet coconut sauce with quail eggs and Thai chilies.

900 g pork belly, cut into ½-inch chunks	Marinate pork 15 min or overnight	Sear pork 3–5 min until browned	Add coconut soda & water, simmer	Braise covered on low 45 min, skim fat	Add quail eggs, braise 10 min more	Stir in chilies, simmer briefly	Finish with green onions, serve
4 garlic cloves, minced
1 tbsp minced shallot
2 tbsp fish sauce
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp black pepper
50 g brown sugar	Caramelize sugar 20–30 sec
1 can sprite, coconut water, or coconut soda
240 ml water
1 can quail eggs, drained
2 Thai chilies
2 tbsp sliced green onions

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