Name: Thịt Kho Trứng (Braised Pork Belly and Eggs)
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 6 large chicken eggs -; 12 quail eggs -; 3 tablespoons coconut oil -; 1 1/2 ounces palm sugar -; 2 1/2 pounds boneless pork belly, cut into 1-inch chunks -; 3 small shallots, chopped -; 5 cloves garlic, minced -; 1 2/3 cups coconut water -; 6 bird’s eye chilies -; 1/2 teaspoon freshly ground black pepper, plus more to taste -; 5 to 6 tablespoons premium fish sauce -; 1 tablespoon coconut syrup or coconut sugar -; 5 cups cooked white glutinous rice, to serve -; Pickled vegetables, to serve -

Thịt Kho Trứng (Braised Pork Belly and Eggs)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Thịt Kho Trứng (Braised Pork Belly and Eggs)

1. 6 large chicken eggs -

2. 12 quail eggs -

3. 3 tablespoons coconut oil -

4. 1 1/2 ounces palm sugar -

5. 2 1/2 pounds boneless pork belly, cut into 1-inch chunks -

6. 3 small shallots, chopped -

7. 5 cloves garlic, minced -

8. 1 2/3 cups coconut water -

9. 6 bird’s eye chilies -

10. 1/2 teaspoon freshly ground black pepper, plus more to taste -

11. 5 to 6 tablespoons premium fish sauce -

12. 1 tablespoon coconut syrup or coconut sugar -

13. 5 cups cooked white glutinous rice, to serve -

14. Pickled vegetables, to serve -

How to cook deliciously - Thịt Kho Trứng (Braised Pork Belly and Eggs)

1. Stage

Cook the eggs: Bring a medium pot of water to boil over high heat. Gently add the chicken eggs with a slotted spoon and set the timer for five minutes. When the timer goes off, gently add the quail eggs. Set the timer for another four minutes. Remove the pot from the heat, and gently drain the water out. Run cold tap water over the eggs to help them cool. When they no longer feel warm to the touch, gently peel them, and set them aside in a bowl.

2. Stage

Cook the pork belly: In a large Dutch oven or clay pot (preferably one with a non-black surface so you can see when the palm sugar darkens) set over medium heat, add the oil and palm sugar. Resist the urge to stir it. Watch over the pot as the sugar caramelizes. Don’t walk away or it will burn. It should take 2 to 3 minutes turn golden. As soon as it slightly darkens (golden brown), quickly add the pork belly in a single layer (it’s okay if they are touching). You may need to brown them in batches. Sear the pork belly on all sides until it takes on some color and is golden brown, this should take about one minute per side. Use tongs or chopsticks to flip each piece over. Once each side is seared, transfer the pork to medium bowl. If doing in batches, repeat with the remaining pork belly. The bottom of the pot will darken (but not a black char) quite a bit. That’s okay! This adds both flavor and the color to the broth.

3. Stage

Cook the aromatics: In the same pot, add the shallots and sauté until they start to turn golden. Then, add the garlic. Sauté for a 2 to 3 minutes until golden brown. Return the browned pork belly into the pot.

4. Stage

Add coconut water: Pour the coconut water over the pork, bring to a gentle simmer on low heat with the lid on for 10 minutes. Occasionally, use a large spoon to skim off any scum that surfaces to the top.

5. Stage

Simmer pork belly and eggs: Add the peeled eggs, whole chilies, and black pepper. Simmer over low gentle heat for at least 1 hour and 30 minutes with the lid on, stirring occasionally. Stir in the fish sauce, coconut syrup or coconut sugar, and more black pepper to taste. Increase the heat to medium heat, and simmer for 15 more minutes with the lid off. The eggs and pork belly should stay intact but tender. They will have taken on the brown color from the broth.

6. Stage

Serve: Serve with plenty of sticky rice and pickled vegetables on the side.