Ingredients:
2 lbs pork belly, cut into small chunks
30-40 quail eggs, hard-boiled and peeled
6 cloves garlic, minced
2 shallot bulbs, thinly sliced
2 Tbsps brown sugar
2 Tbsps sweet soy sauce
3 Tbsps fish sauce
2 tsps black pepper
1 tsp salt
2 tsps chili flakes (optional)
1 can coconut juice
5 stocks chopped green onions
Instructions:
Blanch the pork belly: In a pot of boiling water, add the pork belly and boil for 5-7 minutes. Drain and rinse with cold water.
Caramelize the sugar: In a large pot or wok, melt the sugar over medium-low heat until it turns a deep amber color.
Add aromatics: Add the shallots and garlic to the pot and cook until fragrant.
Add pork belly: Add the pork belly to the pot and stir to coat it in the caramelized sugar.
Season: Add the sweet soy sauce, fish sauce, black pepper, salt, and chili flakes. Stir well to combine.
Add liquid: Pour in the coconut juice and bring to a boil.
Simmer: Reduce the heat to low, cover, and simmer for 1 hour, or until the pork belly is tender.
Add quail eggs: Add the quail eggs to the pot and simmer for another 15-20 minutes, or until the eggs are heated through.
Garnish: Garnish with chopped green onions.
Serve: Serve hot with rice.
