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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vietnamese braised caramelized pork with duck eggs. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vietnamese Braised Caramelized Pork with Duck Eggs is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vietnamese Braised Caramelized Pork with Duck Eggs is something that I have loved my entire life. They’re nice and they look wonderful.

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

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

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