Caramelised pork belly and eggs braised in coconut water (Thịt kho trứng)

1. Cut the pork belly into 4 cm cubes and marinate for 30 minutes with the fish sauce, chopped shallots, crushed garlic and pepper; hard-boil the eggs for 8 minutes and peel.

2. In a heavy-based pan, cook the sugar with 2 tbsp water over medium heat to a dark amber caramel – don't stir, just swirl the pan.

3. Add the pork to the caramel and turn over high heat for 3-4 minutes until every piece is nicely coloured.

4. Pour in the coconut water and the rest of the water to cover the meat, bring to the boil and skim off the foam.

5. Cover and simmer gently for 1 hour 15 minutes, then add the eggs and cook uncovered for another 20-30 minutes until the pork is tender, the eggs caramel-coloured and the liquid slightly reduced.

6. Serve with jasmine rice, pickled vegetables (đồ chua) or steamed greens.

Tip: Vietnam's Lunar New Year (Tết) dish, which keeps for days and tastes even better the next day. The caramel should be dark but not burnt – the bitterness would carry through; coconut water gives a gentle sweetness.