braised pork belly and quail eggs / thịt kho trứng cút
There's gotta be no less than six or seven different variation of Vietnamese braised pork belly - and this one is arguably my favorite one!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs pork belly
- 2 cans quail eggs
- 4 tbsp sugar
- 1/4 cup fish sauce
- 1 tbsp minced garlic
- 4 Thai chili
- 1 can Coco Rico
- 1 tsp black pepper
- 2 green onions
Instructions
- 1
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
- 2
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
- 3
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
- 4
Drain canned quail eggs, add to the pot, and let that simmer for another five minutes
- 5
Serve with rice and garnish with green onions and Thai chili