Thịt kho trứng (Southern Vietnamese pork and eggs braised in coconut water)

Rinse and cook the jasmine rice according to the rice-cooker or package directions, using 420 ml water as a starting amount. Keep it covered and warm. Gently boil the duck eggs for about 11 minutes until fully set. Transfer them to ice water, cool, then peel with clean hands.

Pat the pork dry without rinsing it and cut it into 4 cm chunks. Mix it with 25 ml fish sauce, 5 g sugar, 1 g pepper, half the shallots and half the garlic. Cover and refrigerate for 20 minutes.

Warm the coconut water and 200 ml water together until hot but not boiling. In a heavy braising pot, heat the oil over medium-low heat. Add the remaining 20 g sugar and stir constantly until it melts and turns deep amber, about 3–5 minutes.

Remove the pot from the heat. Carefully pour about 100 ml of the warm liquid in a little at a time along the side of the pot; hot caramel may bubble and splatter. Once the bubbling settles, stir to dissolve hardened sugar, then slowly add the remaining liquid.

Return the pot to medium heat. Add the remaining shallots and garlic and stir for 1 minute. Add the pork and its marinade; turn the pieces until lightly browned, about 6–8 minutes. Add the remaining 20 ml fish sauce and 1 g pepper, then bring to a gentle simmer.

Partially cover and braise at a low simmer for 70 minutes, turning the pork occasionally. Keep it mostly submerged; add a little hot water if the liquid falls too low before the pork is tender. Check the thickest piece with a clean thermometer: it must reach at least 63°C and rest for 3 minutes. Continue braising until fork-tender.

Nestle in the peeled eggs and add the chili. Simmer uncovered for 25–30 minutes, turning the eggs once so they color evenly and the sauce reduces to a glossy, savory-sweet glaze. Taste the sauce; do not add unmeasured salt.

Serve hot with jasmine rice and cucumber or crisp pickled vegetables. Refrigerate leftover pork, eggs and rice separately in shallow covered containers within 2 hours at or below 4°C. Use within 3 days and reheat once to 74°C throughout.