Caramelized Pork Belly with Eggs
Caramelized Pork Belly is a very popular vietnamese everyday-dish, which consists of marinated pork and boiled eggs braised in coconut juice. This dish is normally served along with original- or sticky rice especially in winter. It is surprisingly easy to make but tastes really great.
700 gram pork belly
5 hard boiled eggs
juice of a coconut
caramel sauce (optional)
sugar, fish sauce, chicken stock (optional)
First step to do is to cut the pork into bite-size cubes, then cook them with boiling water and a tbsp of salt.
As long as the water boils again, turn off the stove and rinse the pork carefully under cold water. After it strains completely, season the pork with a tsp sugar, 1 tsp chicken stock, 2 tbsp fish sauce and sliced shallot. Then let it marinate for about 30 mins.
Meanwhile, let’s make the caramel liquid by adding 2 tbsp of sugar into a larger pot, turn on the heat and cook it until the sugar turns into the caramel-color-liquid, then quickly add in some water. Because the sugar can get burned very fast, so you might want to do this step carefully but quickly to avoid any damage.
After that, add the coconut juice and some more water into the pot so that the water level can cover all the meat. Actually coconut juice is only optional, it gives the end result a better flavor, but you still can use water instead. Now add in the hard boiled eggs, then cover the pot and cook for about 30 mins at first. After that, adjust the taste with fish sauce, salt and the caramel sauce for a perfect coloring. If you don’t have this sauce, just add 2 more tbsp sugar in the caramelization-step.
Now let the pot simmer for 1 more hour. And here is our result.
It not only looks very delicious but also tastes awesome. You can keep it in the fridge for a couple of days as reserve, it still tastes great. I hope you like this recipe and gonna give it a try 😉