Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Slice the garlic and dice the onion. Wash and pat dry the pork belly. Cut into 4 cm cubes then set all ingredients aside.

Fill a medium/large pot with enough water to fully submerge the pork belly and bring it to a boil. Once boiling, add the pork belly pieces and cook for 5 minutes to remove any impurities. Drain the pork, rinse it thoroughly under cold running water, and set aside.

In the previous pot, heat vegetable oil (2 Tbs for 2 servings / 4 Tbs for 4 servings / 5 Tbs for 6 servings) over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened. Add the pork belly and Ahh Maa Thịt Kho Sauce, stirring well to coat. Cook for 8 minutes until the sauce caramelises slightly.

Add coconut water and water (400 ml for 2 servings / 800 ml for 4 servings / 1.2 L for 6 servings) to the pot. Stir in the rock sugar until dissolved. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours, stirring occasionally and topping up with water to reach its original level of liquid.

While the pork simmers, boil the eggs in a small pot for 8 minutes. Cool under cold water, peel, and add them to the pot for the last 60 minutes of cooking.

Cut the cucumber into 5mm thick slices and thinly slice the chilli.

Once the pork is tender, remove from heat. Serve hot with steamed rice and fresh cucumber slices. Garnish with sliced red chili for extra heat (optional). Enjoy!