Vietnamese · Dinner
Caramelized Pork and Eggs (High-Protein)
Vietnamese caramelized pork shoulder braised in fish sauce and dark sugar until glossy, tossed with hard-boiled eggs and firm tofu, finished with ginger, shallot and scallion. Served over jasmine rice with a savoury-sweet, slightly sticky glaze.
$4
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
741Calories
55.2gProtein
31.8gFat
60.4gCarbs
17.1gSugar
5.4gFiber
2387mgSodium
497mgChol
10.2gSat Fat
1018mgPotassium
242mgCalcium
6.1mgIron
2.1mcgVitamin B12
5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes, hard-boil the eggs, peel them, and pat the tofu dry on paper towel.
2
Sear
Pan-sear tofu cubes in a nonstick skillet over medium-high heat for 4 minutes, turning occasionally, until golden; set aside.
3
Caramelize
Melt brown sugar in a dry saucepan over medium heat for 2–3 minutes, swirling, until deep amber with slight smoking at edges.
4
Braise
Add pork cubes to caramel, sear for 4 minutes stirring until coated, then add sliced shallot and minced ginger, sauté 2 minutes until fragrant.
5
Simmer
Pour in fish sauce and coconut water, bring to simmer over medium-low heat, cover, and braise 25 minutes until pork is tender and liquid reduces to thick glaze.
6
Finish
Add hard-boiled eggs and seared tofu, spoon glaze over them, and simmer uncovered over low heat 5 minutes until eggs and tofu turn deep mahogany.
7
Plate
Stir in black pepper, spoon pork, eggs, and tofu with sauce over jasmine rice, and scatter sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder, cut into 1-inch cubes
- 44 eggs, hard-boiled and peeled
- 7 oz200g firm tofu
- 4 tbsp4 tbsp fish sauce
- 3 tbsp3 tbsp brown sugar
- 22 shallot
- 2 tsp2 tsp ginger-fresh
- 1 cup240ml coconut water or plain water
- 22 scallion
- 1 tsp1 tsp black pepper
- 1 1/2 cup280g jasmine rice, cooked
