Vietnamese · Dinner
Caramelized Pork and Eggs
Vietnamese-style caramelized pork belly simmered in a dark sugar and fish sauce caramel with soft-boiled eggs absorbing the savory-sweet glaze. Braised until the pork turns glossy and tender, finished with scallion and served over steamed rice for a home-style weeknight dinner.
$4
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
33.8gProtein
42.1gFat
22.4gCarbs
21.6gSugar
0.3gFiber
1584mgSodium
436mgChol
16.9gSat Fat
540mgPotassium
85mgCalcium
3.1mgIron
1.4mcgVitamin B12
2mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Cut pork belly into 1-inch cubes and pat dry; peel hard-boiled eggs and set aside whole.
2
Sear
Heat vegetable oil in a small pot over medium-high heat and sear pork cubes for 3 to 4 minutes, turning occasionally, until edges are golden brown.
3
Bloom
Add shallot and minced garlic to the pot; cook over medium heat 1 to 2 minutes until fragrant.
4
Reduce
Sprinkle 1 tablespoon sugar over pork and let it melt to deep amber caramel over medium heat for 2 minutes, stirring constantly.
5
Braise
Pour in coconut water, fish sauce, remaining 1 tablespoon sugar, black pepper and whole peeled eggs; bring to boil, then simmer on low heat covered for 40 to 45 minutes until pork is fork-tender and liquid reduces to thick glossy glaze.
6
Plate
Spoon pork, eggs and glaze into a shallow bowl, scatter thinly sliced scallion over top and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 44 eggs
- 3 tbsp3 tbsp fish sauce
- 4 tbsp4 tbsp sugar-white
- 2/3 cup160ml coconut milk-drinking
- 22 shallot
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 1 tsp1 tsp vegetable oil
