Directions

To Prepare

1. Cut pork belly into large 4-5cm chunks and add all marinade ingredients together. Mix well and set to marinate overnight.

To Cook

1. Over low heat, heat 3 tbsp of sugar with 1 tbsp of water in a heavy bottom pot.
2. Gently stir until sugar turned lumpy, add another tablespoon of water. Continue until sugar starts to caramelise. This will take a while.
3. Once sugar starts caramelising, sear the pork belly pieces until all have been seared and coated with caramelised sugar.
4. Add in coconut juice enough to cover pork belly. Bring it to a slow boil.
5. With a spoon, remove any scum that float up onto the surface until you get a clear sauce. Cover and simmer for 45 mins.
6. Toss in the hard boiled eggs and let it simmer for 20 mins.
7. Garnish with cilantro and chillies. Serve hot with steamed rice.