2 lbs pork belly
2 tablespoon sugar
2 tablespoon fish sauce
3 tablespoon Northern Mountain Garlic, sliced
2 tablespoon Coastal Purple Shallot
1 teaspoon Heaven Facing Chili
1 teaspoon (or to taste) black pepper
4 eggs
1 tablespoon chicken bouillon
2 cups coconut water (enough to cover pork belly)

• Rehydrate Northern Mountain Garlic and Coastal Purple Shallot in a small bowl with water
• Cut the pork belly into 1-inch pieces
• In a small pot, parboil the pork belly chunk to remove impurities. Drain and rinse with cold water
• Boil the eggs for about 7 minutes, transfer to an ice bath to cool, and peel
• Drain the rehydrated aromatics, sauté Northern Mountain Garlic and Coastal Purple Shallot in a small pot and sauté until fragrant and the shallots turn slightly translucent
• Add pork belly, black pepper, and Heaven Facing Chili to the pot
• In a separate pan, heat sugar on low until it melts and turns to a deep amber color. Add the caramelized sugar to the pork belly, stirring to coat
• Pour in coconut water, fish sauce, and chicken bouillon
• Bring the mixture to a simmer for about 40 minutes. Add your boiled eggs 15 minutes before the pork belly is done