Vietnamese Braised Caramel Pork Belly with Eggs
Experience the rich flavors of Vietnam with this exquisite dish of braised caramel pork belly. Tender cubes of pork belly are slowly simmered in a luscious blend of fish sauce, soy sauce, and aromatic shallots and garlic, then harmoniously combined with hard-boiled eggs. Infused with the subtle sweetness of coconut water, this dish develops a deeply satisfying caramelized crust that melts in your mouth. Traditionally enjoyed alongside steaming jasmine rice and accompanied by crisp pickled mustard greens, it offers a wonderful balance of flavors and textures. Let it simmer longer for maximum tenderness, and serve it at your next family gathering for an authentic taste of Vietnamese comfort food.
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Servings
N/A
Calories
11
Ingredients
Ingredients
pork belly
2 lbs (cleaned and cut into 1 1/2 inch cubes with layers of skin, fat, and meat)
white sugar
1/3 cup (for caramelizing)
shallots
5 (sliced)
garlic cloves
3 (chopped)
fish sauce
3 tablespoons
soy sauce
3 tablespoons
kosher salt
1/4 teaspoon
ground black pepper
1/4 teaspoon
coconut water
1 3/4 cups
hard-boiled eggs
6-9 (peeled)
green onions
3 sprigs (thinly sliced for garnish)
Instructions
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1. Clean the pork belly by boiling it: Bring 2-3 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and the pork belly cubes. Blanch for 2-3 minutes to clean. Drain and rinse the pork under cold running water until the water is clear.
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2. Caramelize the sugar: In a large wok or pot, heat 1/3 cup of white sugar over medium heat. Stir continuously to prevent burning, until the sugar melts into a light amber syrup. Be vigilant, as sugar can easily burn.
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3. Cook the pork: Once the sugar is at a nice amber color, immediately add the cleaned pork belly. Increase the heat to high and cook, stirring often, for 3 to 5 minutes to render some of the pork fat.
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4. Season the pork: Add 3 tablespoons of fish sauce, 3 tablespoons of soy sauce, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper to the pork, stirring until evenly coated in the mixture and the meat takes on a richer color.
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5. Add aromatics: Stir in the sliced shallots and chopped garlic, mixing thoroughly.
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6. Incorporate coconut water: Pour in 1 3/4 cups of coconut water (or Coco Rico soda) and bring the mixture to a rolling boil, ensuring the liquid fully submerges the pork.
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7. Simmer to tenderness: Reduce the heat to low and cover the pot. Simmer gently for about 1 hour, stirring every 20 minutes to prevent sticking and checking the liquid level. Add a splash of water if the sauce appears to be drying out.
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8. Add the eggs: After 1 hour, remove the lid and nestle in the peeled hard-boiled eggs. Continue to simmer uncovered for an additional 30-40 minutes, allowing the liquid to reduce into a thick, concentrated sauce, while stirring occasionally.
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9. Finishing touches: Once done, take off heat and let the dish stand for about 10 minutes. Skim off the excess fat from the surface to achieve a cleaner taste.
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10. Garnish and serve: Top with thinly sliced green onions for a fresh finish, and serve hot with steamed rice or vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vietnamese Braised Caramel Pork Belly with Eggs?
It is a traditional Vietnamese comfort dish featuring tender cubes of pork belly and hard-boiled eggs simmered in a savory-sweet caramel sauce made with coconut water.
How much pork belly do I need for this recipe?
You will need 2 lbs of pork belly, cleaned and cut into 1 1/2 inch cubes.
Why is it necessary to blanch the pork belly?
Blanching the pork for 2-3 minutes in boiling water with salt helps clean the meat and results in a clearer, cleaner-tasting sauce.
What type of sugar is used for the caramel base?
The recipe calls for 1/3 cup of white sugar to create the light amber caramel syrup.
How do I prevent the caramel sugar from burning?
Stir the sugar continuously over medium heat and be vigilant, as it can turn from amber to burnt very quickly.
What should I do once the sugar reaches a light amber color?
Immediately add the cleaned pork belly to the pot and increase the heat to high to render the fat.
How long should I cook the pork in the caramel syrup initially?
Cook the pork for 3 to 5 minutes, stirring often, to ensure it is evenly coated and the fat begins to render.
What are the primary seasoning ingredients?
The dish is seasoned with 3 tablespoons of fish sauce, 3 tablespoons of soy sauce, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper.
What aromatics are added to the braise?
The recipe uses 5 sliced shallots and 3 chopped garlic cloves for deep aromatic flavor.
What liquid is used for the braising process?
The recipe uses 1 3/4 cups of coconut water, though Coco Rico soda can be used as a substitute.
How long does the pork need to simmer before adding eggs?
The pork should simmer covered on low heat for approximately 1 hour.
How often should I stir the pot during the simmering process?
Stir the mixture every 20 minutes to prevent the meat from sticking to the bottom of the pot.
What should I do if the sauce appears to be drying out?
Add a splash of water to maintain the liquid level if the sauce reduces too quickly.
How many eggs are added to the dish?
You should add between 6 to 9 peeled hard-boiled eggs.
When should the hard-boiled eggs be added?
Nestle the eggs into the pot after the pork has already simmered for one hour.
Do I cover the pot after adding the eggs?
No, simmer uncovered for the final 30-40 minutes to allow the sauce to reduce and concentrate.
What is the total simmering time for this recipe?
The total simmering time is roughly 1 hour and 30 to 40 minutes.
Why is the fat skimmed off at the end?
Skimming off the excess fat from the surface helps achieve a cleaner and more balanced taste.
How should the dish be garnished?
Garnish the finished dish with 3 sprigs of thinly sliced green onions.
What is the traditional way to serve this pork belly dish?
It is traditionally served hot with steamed jasmine rice and crisp pickled mustard greens.
What kind of texture does the pork belly have?
The pork belly becomes tender and develops a caramelized crust that melts in your mouth.
Is this recipe considered a comfort food?
Yes, it is considered an authentic taste of Vietnamese comfort food, perfect for family gatherings.
Can I use soda instead of coconut water?
Yes, the recipe suggests Coco Rico soda as a suitable alternative to fresh coconut water.
What type of salt is recommended?
The recipe specifically calls for 1/4 teaspoon of kosher salt.
How long should the dish rest after cooking?
Let the dish stand for about 10 minutes before serving to let the flavors settle.
What size should the pork cubes be?
The pork belly should be cut into 1 1/2 inch cubes with layers of skin, fat, and meat intact.
Does this dish contain seafood products?
Yes, it contains 3 tablespoons of fish sauce, which is a staple ingredient in Vietnamese cuisine.
Should the pork be rinsed after blanching?
Yes, rinse the pork under cold running water after boiling until the water runs clear.
What heat setting is used for the long simmer?
The heat should be reduced to low for the long simmering phases to ensure tenderness.
What color should the final sauce be?
The sauce should be a thick, concentrated, rich dark amber color from the caramel and soy sauce.