Vietnamese Braised Caramelized Pork with Duck Eggs
Vietnamese Braised Caramelized Pork with Duck Eggs

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese braised caramelized pork with duck eggs. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vietnamese Braised Caramelized Pork with Duck Eggs is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Vietnamese Braised Caramelized Pork with Duck Eggs is something which I’ve loved my whole life.

Great recipe for Vietnamese Braised Caramelized Pork with Duck Eggs. This dish is from Binh Trung, Chau Thanh in Tien Giang Province. My Auntie Seven learned to cook this dish from her mother.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vietnamese braised caramelized pork with duck eggs using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vietnamese Braised Caramelized Pork with Duck Eggs:
  1. Prepare 3 kg pork belly, cut into big cubes and pre-boiled
  2. Prepare 1 bulb garlic
  3. Take 1/2 cup fish sauce
  4. Take 2 teaspoons seasoning powder/soup base
  5. Prepare 1 bowl sugar
  6. Make ready 100 g shallots
  7. Take 4 young coconuts
  8. Prepare 12 duck eggs, hard-boiled and peeled

So, we're making one of the traditional dish Vietnamese Braised Pork with Eggs (Thịt Kho Nước Dừa or Thịt Kho Tàu). It's also called Pork and Egg Stew or Caramelized Pork and Eggs (Thit Kho Trung). Thit kho is a dish served in almost every Vietnamese home that you won't find at your local Vietnamese restaurant. This is delicious cut of pork belly and pork shoulder is braised in a caramelized sauce along with hard boiled eggs and served with jasmine rice.

Instructions to make Vietnamese Braised Caramelized Pork with Duck Eggs:
  1. Finely chop and grind shallots and garlic, then pour ½ cup of fish sauce into the mixture.
  2. Put a pot on the heat then add 1 big bowl of water, 2 teaspoons of seasoning powder/soup base and 1 bowl of sugar. Bring this liquid to the boil, stirring frequently.
  3. When the liquid above boils, drop the pork into the pot so the soup stays clear. If this step is done before the boiling, the liquid will not be clear.
  4. Let it boil 5-10 minutes then add the mixed fish sauce from step 1 into the pot. Do not cover the pot as the liquid will become opaque.
  5. Wait for another 5-10 minutes then add coconut juice from 4 young coconuts.
  6. Skim the bubbles off the surface.
  7. Let it boil for about 15-20 minutes then add 10-12 boiled and peeled duck eggs into the pot. Gently simmer.
  8. Turn the pork over occasionally so that the meat is cooked through evenly.
  9. Braise for about 1 hour. The longer you braise the pork, the better taste you will have. If you want the pork to be dark brown, cover the pot with the lid to make the process quicker. If you love spicy tastes, when it’s almost done, add some chillies - the sauce will be a little spicy, the pork will be very tasty.
  10. Cook in the morning then cool off and divide into sufficient portions to be frozen in the fridge. You can reheat the pork in the afternoon or every day to eat. The pork will be softened and the eggs will turn dark brown. The braised pork can be served with rice, pickled mustard greens or boiled vegetables, cucumbers to have the best taste.

The braised caramelized pork belly eggs is served with hot rice and a little pickled cucumber or kimchi is the right way to savour. Braised caramelized pork belly eggs with white sticky rice are also very attractive. Good luck with this Vietnamese food recipe. Thit Kho (Vietnamese Caramelized Braised Pork and Eggs) 越式卤肉  Vietnamese braised pork is slightly difference from the usual Chinese braised pork. The nice golden and brown colour is not provided from the usual soy sauce but caramel sauce (Nuoc mau)..

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