Vietnamese · Dinner
Rice with Braised Pork Belly and Egg (Low-Calorie)
Braised pork belly simmered in a caramel and fish sauce broth with a jammy egg, served over steamed jasmine rice. The belly is boiled first to render excess fat before braising, keeping the dish rich in flavor but leaner than traditional versions, finished with scallion and cracked black pepper.
$4
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
398Calories
26.8gProtein
19.4gFat
31.8gCarbs
6.2gSugar
0.6gFiber
1598mgSodium
233mgChol
8.1gSat Fat
540mgPotassium
58mgCalcium
2.6mgIron
1.2mcgVitamin B12
4.2mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Boil the pork belly in salted water over high heat for 10 minutes to render fat, then drain and rinse under cold water until pale. Cut into 1-inch chunks.
2
Heat
Melt the sugar in a medium saucepan over medium heat, swirling until deep amber, about 3 minutes. Add garlic and shallot, stirring 1 minute until fragrant.
3
Braise
Add pork belly, fish sauce, and coconut water to the pan. Simmer covered over medium-low heat for 30 minutes until the pork is fork-tender.
4
Simmer
Add the hard-boiled egg and continue simmering uncovered over low heat for 10 minutes, turning once, until the egg absorbs color from the broth.
5
Plate
Spoon the pork, egg, and sauce over steamed jasmine rice. Scatter scallion and black pepper on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 22 eggs
- 4 tbsp4 tbsp fish sauce
- 1 cup240ml coconut water (unsweetened)
- 2 tsp2 tsp sugar (for caramel)
- 4 cloves4 cloves garlic
- 22 small shallot
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 1 1/3 cup200g steamed jasmine rice
