Caramel pork

How to cook it · about 110 minutes

1. Hard-boil the eggs: lower them into boiling water for 9 minutes, cool them in cold water and peel.
2. Cut the pork into 1 1/2-inch cubes. Mince the shallots and garlic. Toss the pork with the shallots, garlic, fish sauce and pepper and leave 20 minutes.
3. Make the caramel: put the sugar and 2 tbsp water in a heavy pot over medium heat. Swirl, do not stir, for 5 to 8 minutes until it turns the color of dark maple syrup. Watch closely; it goes from amber to burnt fast.
4. Add the pork straight away (it will hiss) and stir for 5 minutes over medium-high heat to coat it in the caramel and brown the edges.
5. Pour in the coconut water and enough plain water to just cover the pork. Bring to a boil, skim the foam, then lower to a gentle simmer, partly covered, for 45 minutes.
6. Add the peeled eggs and simmer uncovered 30 minutes more, turning the eggs now and then, until the pork is tender and the sauce is reduced and glossy. Start the rice during this time.
7. Skim some fat from the top if you like, taste for fish sauce, and scatter with sliced green onions. Serve with rice and sliced cucumber.

Amounts are on the list above — they change with the number of people; the steps do not.