Thit kho trung is real comfort food – pork belly and whole eggs simmered gently in a caramel and coconut water braise until the meat turns meltingly tender and the eggs soak up all that deep, savoury-sweet flavour. It's a dish you'll find on family tables across Vietnam, especially around Tet, but it's just as welcome on any cold weeknight.
The base of the dish is a homemade caramel sauce, made by cooking sugar until it turns a deep amber before sweetening with coconut water and fish sauce. It sounds fussy but it really isn't – just keep an eye on the pot and have your other ingredients ready to go, since the caramel moves quickly once it starts to colour.
This is very much a better-the-next-day dish, so don't be afraid to make it ahead. Serve simply with steamed jasmine rice and a pile of steamed greens or pickled vegetables to cut through the richness.
