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Caramelized Pork Belly & Egg with Vietnamese Simmer Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Thịt Kho Trứng, or caramelized pork belly with eggs, is a beloved Vietnamese dish, especially popular during Lunar New Year celebrations. Tender chunks of pork belly are slow-cooked in a savory-sweet sauce, infused with the rich flavors of Red Boat's Vietnamese Simmer Sauce for an effortless shortcut. Boiled eggs soak up the caramelized goodness, creating a comforting, flavor-packed dish that pairs perfectly with steamed rice. This timeless recipe brings together the warmth of tradition with modern convenience, making it an ideal centerpiece for your holiday table. Celebrate the new year with a dish that embodies richness, balance, and a touch of home!
Ingredients
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2 pounds skin on pork belly, cut into large chunks
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1 jar of Red Boat Vietnamese Simmer Sauce
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12.5 oz water
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2 teaspoon salt
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1-2 teaspoons Red Boat Fish Sauce, to taste
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5-6 boiled eggs
Directions
1. Bring a pot of water to boil, add salt.
2. Add in pork belly and boil for 10 minutes.
3. Remove pork belly and rinse under cold water.
4. Add pork belly back into pot. Add in all of the Vietnamese Simmer Sauce and additional water.
5. Bring to a boil over high heat, and then reduce to a simmer.
6. Cook for about 2 hours, until softened, stirring occasionally. The sauce should reduce and thicken.
7. Add in boiled eggs and mix well to ensure eggs are fully coated in sauce. Simmer for another 10 minutes.
8. Taste for seasoning and adjust to taste with additional fish sauce or sugar.
9. Serve with steamed rice and enjoy!
