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Thịt Kho Trứng - Carmelized Pork Belly & Egg
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
1-2
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Ingredients
- 2 pounds skin-on pork belly, sliced into large pieces
- 1 teaspoon kosher salt
-
1/3 to 1/2 cup Red Boat Fish Sauce
- 1 (12-ounce) can coconut soda, or 16 ounces coconut water plus 1 to 2 tablespoons granulated sugar, to taste
- 6 hard-boiled eggs
- Steamed rice
- 2 cucumbers, sliced
For Serving
Directions
Place the pork in a medium pot with enough water to cover the meat by 1 inch, about 2 quarts. Add the salt. Boil for 10 minutes to remove the impurities from the pork, then drain and rinse the meat, scrubbing each piece to remove any remaining impurities.
Transfer the pork back into the pot and place over medium heat. Add 1/3 cup of fish sauce and the coconut soda (or the coconut water plus 1 tablespoon of sugar), cover and reduce the heat to simmer.
After about 30 minutes, the pork will begin to brown. At that point, add enough water to cover the pork by 1 inch, and stir. Continue simmering, partially uncovered, for 1 1/2 to 2 hours, or until the pork tender and cooked through.
Add the hardboiled eggs and continue simmering for 10 minutes. Taste for seasoning: Add additional fish sauce or sugar if needed; you can also add more water if you'd like the liquid to be a little looser. Serve with steamed rice and cucumbers.
