Cut the pork belly into bite sized pieces with skin. Hard boil and peel the eggs and set aside.
Sweat off the shallots in a medium saucepan for about 5 minutes then add half the meat to colour off then the other half. Pour into the saucepan the coconut juice and coconut caramel (for colouring and a smoky flavour). Bring to a gentle boil. Remove scum and season with premium quality fish sauce and a generous pinch of black pepper.
Add all the eggs to the pot and simmer with the lid on with whole chillies for at least 2 hours.
Serve with steamed rice. Also delicious with a fried egg.
If you can not find coconut caramel, melt and caramelise some palm sugar or raw cane sugar for colouring.
(Adapted from My Vietnamese Kitchen by Uyen Luu. Photography by Clare Winfield, published by Ryland Peters & Small)