Braised Pork Belly with Quail Eggs (Thịt Kho Tàu Trứng Cút)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Marinate the pork belly with fish sauce, salt, bouillon powder and brown sugar for at least 30 minutes.
2. In a clay pot or skillet, heat the oil and spread the brown sugar in a thin layer over it. Cook until the sugar turns amber.
3. Add the eggs and colour them light brown, then remove them.
4. Add the garlic and shallots and fry until fragrant, 5 to 10 seconds. Add the pork belly with all its marinade and toss it in the caramel to colour it.
5. Add the water and coconut soda. Simmer on low for 45 minutes, partially covered.
6. Skim off any foam from the top to keep the broth clear.
7. Return the quail eggs to the pot and cook for another 10 minutes.
8. Garnish with sliced green onions, ground black pepper and red peppers.

Summarized from Vicky Pham's video. Watch it for the details.

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