Been thinking about the demise of Doyer's Vietnamese and have tried to cobble together different caramel pork stew recipes to approximate their version but haven't come close. It had a not-so-heavy sauce that was super savory and lime-y rather than syrupy. The pork was shredded rather than cubed like a lot of the pork belly recipes online and in some ways reminded me of my mom's Taiwanese cooking aesthetically. Anyone have a clue what the recipe was for their version? Any cooks from the restaurant that can enlighten? Thanks!