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Cut pork belly into half-inch slices. *Putting your pork belly in the freezer thirty minutes prior to cutting will firm up the pork belly to make it easier to cut
In a clean sauce pot, we'll add four tablespoons of sugar. Cook on medium-low, being careful not to burn. Cook until sugar is fully dissolved and turns a dark amber color (roughly 4-7 minutes). This is our nước màu / caramel
Add pork belly to the pot to brown, then season with fish sauce, black pepper, Thai chili, and a whole can of Coco Rico. Bring up to a boil, reduce the heat, and let that simmer covered for roughly twenty minutes
Drain canned quail eggs, add to the pot, and let that simmer for another five minutes
Serve with rice and garnish with green onions and Thai chili