Vietnamese · Dinner
Rice with Braised Pork Belly and Egg (Gluten-Free)
Vietnamese com thit kho braises pork belly in a caramel of fish sauce and coconut water until the fat turns silky and the sauce darkens to deep amber. A soft-boiled egg simmers alongside, absorbing the braise. Served over steamed jasmine rice with pickled vegetables for acidity against the rich pork.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
710Calories
33.2gProtein
36.8gFat
63.1gCarbs
21.4gSugar
3.6gFiber
1487mgSodium
436mgChol
14.1gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
1.3mcgVitamin B12
14.2mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Hard-boil the egg, peel it, then cut the pork belly into 1.5-inch cubes. Mince the garlic and shallot, and pat the pork dry.
2
Caramelize the sugar in a dry saucepan over medium heat, swirling, until it turns deep amber and just starts to smoke, about 3 minutes.
3
Add the pork belly cubes to the caramel and stir over medium-high heat for 4 minutes until lightly browned and coated.
4
Stir in the minced garlic and shallot, cooking over medium heat for 1 minute until fragrant and translucent.
5
Pour in the coconut water and fish sauce, add the peeled egg and black pepper, bring to a boil, then simmer over low heat for 40 minutes, stirring occasionally, until the pork is tender and the sauce reduces to a glossy coating.
6
While the pork braises, cook the jasmine rice on the stovetop until tender and fully hydrated, about 15 minutes.
7
Toss the julienned daikon and carrot with rice vinegar and a pinch of sugar, and let sit at room temperature for 15 minutes.
8
Spoon the rice into a bowl, top with the braised pork and halved egg, spoon the reduced sauce over, and finish with the pickled vegetables and thinly sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, cut into 1.5-inch cubes
- 22 eggs
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar-white
- 1 cup240ml coconut water
- 4 cloves4 cloves garlic
- 22 shallot
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup300g jasmine rice, cooked
- 3.6 oz100g daikon, quick-pickled in rice vinegar and sugar
- 3.6 oz100g carrot, quick-pickled in rice vinegar and sugar
- 22 scallion
