Thịt kho trứng is a Vietnamese braise of pork belly and boiled eggs in a coconut-water caramel sauce - especially beloved at the Tết new-year festival.
The dark caramel gives colour and depth, fish sauce the salty savour; slow-braised, the meat turns butter-tender.
Servings4
Time75 min
LevelMedium
Ingredients
Pork belly★700 g
Boiled eggs★6
Sugar (for caramel)★3 tbsp
Fish sauce★3 tbsp
Coconut water★500 ml
Garlic & shallotssome of each
Pepper & chillito taste
★ = available authentic in the Asia Boutique
Preparation
1
Melt the sugar to a dark caramel.
2
Sear the pork belly in it with garlic and shallots.
3
Pour in coconut water and fish sauce.
4
Add the peeled eggs and braise covered about 1 hour.
5
Reduce the sauce to a syrup, serve with rice.
Make it original
Fish sauce and coconut water for thịt kho are in the Asia Boutique.
