The Vietnamese are known for kho dishes—braised, caramelized food. When sugar is cooked over medium to high heat, it will caramelize into a thick brown sauce. Some cooks like to create a caramel sauce to pour over the food. I prefer to cover the meat with a generous amount of sugar and brown it, which produces a nice caramel coating as well as permeating the food with a light taste of sugar. As the meat braises, the liquid and sugars will continue to cook and thicken. Kho is a verb, and it explains the process of slowly braising foods with lots of fish sauce and coconut juice. This slow-cooked braised pork in coconut juice has a wonderful caramel sauce and is one of my maternal grandma’s (ba ngoai) best dishes. Some may find cooking with the fat and rind of the pork unappealing, but braising with the fat makes for a more flavorful dish. However, you can certainly make this dish with other pork cuts, such as pork spareribs or leaner pork cuts like sirloin or tenderloin; just keep the pieces in bite-size portions.