Vietnamese · Dinner
Rice with Braised Pork Belly and Egg
Braised pork belly simmered in a caramel of sugar and fish sauce until glossy and dark, served with a soft-boiled egg soaked in the same broth over steamed jasmine rice. The pork turns tender and salty-sweet, the egg absorbs the braise, and scallion and pickled vegetables cut the richness.
$4
20 minsPrep
60 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
712Calories
34.2gProtein
42.1gFat
48.5gCarbs
18.2gSugar
0.9gFiber
2110mgSodium
505mgChol
15.8gSat Fat
620mgPotassium
75mgCalcium
2.9mgIron
1.4mcgVitamin B12
4mgVitamin C
gluten-free
rich-umami
all-time-classics
Instructions
1
Prep
Cut pork belly into 1.5-inch cubes and pat dry; mince garlic and shallot; bring water to simmer and poach egg 6 minutes, then chill and peel.
2
Caramelize
Melt sugar in a dry saucepan over medium-low heat, swirling until deep amber, about 4 minutes.
3
Sear
Add pork, garlic, and shallot to caramel over medium heat, stirring 3 minutes until pork edges brown lightly.
4
Braise
Pour in coconut water and fish sauce, simmer covered over medium-low heat 45 minutes until pork is fork-tender and liquid reduces to glossy sauce.
5
Simmer
Add peeled egg, spooning sauce over it, and simmer uncovered over low heat 10 minutes until egg absorbs color.
6
Plate
Spoon jasmine rice into a bowl, top with pork and halved egg, drizzle with sauce, and scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 22 eggs
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 1 cup240ml coconut water
- 4 cloves4 cloves garlic
- 22 shallot
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 1 1/2 cup280g steamed jasmine rice
