Instructions
- In a bowl, combine all Marinade ingredients. Add the pork belly and mix well. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- In a heavy-bottomed pot or Dutch oven, combine Sugar and Water from the Caramel Sauce ingredients over medium heat. Cook without stirring until the sugar dissolves and turns into a dark amber caramel. Be careful not to burn it.
- Add the marinated pork to the pot with the caramel. Stir well to coat the pork evenly.
- Pour in the Coconut Water, Water, and Fish sauce from the Braising Liquid. Bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the pork is very tender. Stir occasionally to prevent sticking.
- If the sauce is too thin, remove the lid and simmer for the last 15-20 minutes to reduce it to your desired consistency.
- Garnish with sliced green onions and chili (if using). Serve hot with steamed rice.
