Vietnamese Braised pork belly

 The best way to stay happy is eating everything that you want, hehe.

Yes, I really believe this motto, but don't get me wrong, eating everything that you want doesn't mean eating load of it. Variety is the key, I don't eat pork belly everyday (well, I think I can't do it anyway), one day I eat meat, the next day it will be fish or a lot of vegetable (with nam phrik), and etc. And after that I can come back to pork belly again, haha.
Pork belly is one of my favorite part of pork meat, I use it very often, it full of fat that become soft and melt in your mouth after boiling, or become crunchy after frying. 
Today, it's very simple way of cooking it ^^, as Braised pork belly is one of traditional way of Chinese cooking. But to make it more interesting, we will make Vietnamese style!
Adding coconut milk makes this Braised pork belly rich in taste and texture, while a small amount of the vinegar (and chilli) cut the greasiness and make it easier to enjoy. 
I suggest using heavy-bottomed pot (or cast iron) when boiling the pork, as you pork will stay safe from burning (anyway, you have to keep an eye on it from time to time, and add more water if it become dry) because you have to boil it for 1-2 hours. Plus you will need to stir or keeping and eye on it less than usual, how about running for 15 minutes so you can eat more, haha. 

Recipe:  Vietnamese Braised pork belly
สูตรภาษาไทย:  หมูสามชั้นต้มแบบเวียดนาม
日本語のレシピ： ベトナム風豚角煮
Youtube: หมูสามชั้นต้มแบบเวียดนาม, Vietnamese Braised pork belly, ベトナム風豚角煮

  Vietnamese Braised pork belly

Serve 3-4 

2 tbsp ....................... Water (A)
2  1/2 tbsp.................. Sugar
500 g ......................... Pork belly, cut into pieces
500-550 ml ............... Water (B)
1-2 ............................. Dried Chilli
3 cloves .................... Garlic, crushed
1/4 tsp ...................... Salt

Seasoning
120 ml .....................  Coconut milk
2 tsp .........................Vinegar (or lemon juice)
2-3 tsp ..................... Fish sauce
4 .............................. Boiled eggs

Serving
..................................Coriander

 Place a heavy-bottomed pot over medium heat, pour water (A) and sugar into the pan.

When the sugar melt, put  the meat into the pan.

 Cook until the pork become caramelised.

 Pour water (B) into the pan with dried chilli, garlic and salt.
Let it become boil then lower the heat.

Cover, and simmering for 1-2 hours stirring from time to time.
(or until the meat become tender).

 Pour the coconut milk, vinegar and fish sauce into the pan, stir to combine.

 Put the boiled eggs into the pan.

Simmering for 7-10 minutes, stirring from time to time.

Spoon into a bowl, sprinkle coriander over the pork and serve!

 Vietnamese Braised pork belly