Method:

1. Slice Borrowdale Free Range Pork Belly into 1-inch pieces layered with skin, fat, and meat.

2. Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

3. Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.

4. Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Source: https://www.allrecipes.com/recipe/245887/caramelized-pork-belly-thit-kho/