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Thịt Kho Trứng (Braised Pork Belly and Eggs)
Thịt Kho Trứng (Braised Pork Belly and Eggs)
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Indulge in tender braised pork belly and eggs in a flavorful broth, served over sticky rice for a special celebration with loved ones.
Ingredients:
  • 6 large chicken eggs
  • 12 quail eggs
  • 3 tablespoons coconut oil
  • 1 1/2 ounces palm sugar
  • 2 1/2 pounds boneless pork belly, cut into 1-inch chunks
  • 3 small shallots, chopped
  • 5 cloves garlic, minced
  • 1 2/3 cups coconut water
  • 6 bird’s eye chilies
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 5 to 6 tablespoons premium fish sauce
  • 1 tablespoon coconut syrup or coconut sugar
  • 5 cups cooked white glutinous rice, to serve
  • Pickled vegetables, to serve
Instructions:
  • To cook the eggs, simply bring a pot of water to a boil. Carefully place the chicken eggs in the pot and set a timer for five minutes. After five minutes, add the quail eggs and set the timer for another four minutes. Remove the pot from the heat and drain the water. Run cold water over the eggs to cool them down. Once cooled, peel the eggs and place them in a bowl.
  • Sear the pork belly: Heat oil and palm sugar on medium heat in a large Dutch oven or clay pot. Let the sugar caramelize without stirring, about 2 to 3 minutes until golden. Add the pork belly in a single layer once the sugar darkens slightly. Brown each side for about 1 minute until golden. Use tongs to flip and transfer the seared pork to a bowl. Repeat if needed. The darkened bottom of the pot adds flavor and color to the broth.
  • Sauté shallots until golden, then add garlic and cook until golden brown. Return browned pork belly to the pot.
  • Pour the refreshing coconut water over the pork and let it gently simmer on low heat with the lid on for 10 minutes. Use a large spoon to skim off any foam that rises to the top occasionally.
  • Combine peeled eggs, whole chilies, and black pepper in a pot with simmering pork belly. Cook covered on low heat for at least 1 hour and 30 minutes, stirring occasionally. Add fish sauce, coconut syrup or coconut sugar, and adjust black pepper to taste. Uncover, raise heat to medium, and simmer for 15 more minutes. Ingredients should be tender and browned from the broth.
  • Serve the dish alongside a generous portion of sticky rice and tangy pickled vegetables.

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