Heat oil in a large heavy-bottomed pot over medium-high heat. Add rock sugar and allow it to melt and caramelize until golden amber, stirring occasionally.
Add minced garlic and sliced shallots to the caramel. Stir-fry for 1-2 minutes until fragrant and shallots soften.
Add pork belly cubes to the caramel. Stir well to coat all pieces evenly with the caramel sauce.
Pour in fish sauce and water. Add bruised lemongrass. Bring to a boil, then reduce heat to medium-low.
Cover with lid and simmer for 50-55 minutes, stirring occasionally. The pork should be very tender and the sauce glossy and thickened.
Season with black pepper to taste. Remove lemongrass stalks.
Cook jasmine rice according to package directions in a separate pot until fluffy and cooked through.
Transfer pork and sauce to a serving plate. Garnish generously with fresh cilantro, dill, and mint leaves.
Serve hot with steamed jasmine rice on the side. Spoon sauce over rice as desired.
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