Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vietnamese braised pork belly & egg. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork belly and fat is tasty, but sometimes when the fat to meat ratio isnt right in it, im left with just hunks of fat and nothing to balance it out with. If you pay close attention when selecting the cuts with a ratio you like, it could work out. Near me in Southern California's Little Saigon, you can get a higher quality.
Vietnamese braised pork belly & egg is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Vietnamese braised pork belly & egg is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have vietnamese braised pork belly & egg using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vietnamese braised pork belly & egg:
- Make ready 800 grams pork belly
- Make ready 4 eggs
- Make ready 1 fish sauce
- Prepare 4 clove garlic (crushed & chop)
- Take 1 medium onion ( sliced thick)
- Make ready 1 salt
- Make ready 1 creak black pepper
- Make ready 1 suger
- Make ready 4 medium chilli (optional)
A Vietnamese braised pork belly banh mi that will leave you overwhelmed, satisfied and in awe on the power of a good mom-wich. You won't find this dish in many Vietnamese restaurants, but every Vietnamese family makes this dish at home, especially around Lunar New Year (Tết). It's one of the most flavorful and delicious dishes—the pork belly is braised in coconut water and becomes super tender in no time thanks to. A simple, delicious traditional Vietnamese staple.
Instructions to make Vietnamese braised pork belly & egg:
- chop and slice garlic & onion leave aside
- slice pork belly in medium chucks
- use a large pot add 1/4 cup of oil & 1/4 cup of sugar & garlic turn heat on high brown the suger
- stir in pork belly and onion caramelized the pork
- add in couples pinches of salt 3 tablespoons of fish sauce and add 1.8 litres of boiled water then put whole egg in place lid 3/4 on cook for 10 minutes take eggs out de shell and put in back in
- note* skim the water while cooking (direction 7)
- cook for 30 minutes the water should be 3/4 down (make sure the pork is soft) stir in 2 tablespoons of sugar a dash of fish sauce (taste the liquid it should be sweet & salty if not adjust it by adding suger or salt) add a cup of water take off heat and stir
- chop 4 medium chilli 1 teaspoon of creak black pepper in and stir
- garnish with shallots and coriander before serve
- enjoy
With just a few ingredients, this is an easy one to whip up for the whole family. Cut the pork into approximately one and a half inch squares. Sprinkle with some salt and black pepper. A glug of clear, dark caramel sauce lends depth and a touch of bitterness that balance the otherwise sweet and fatty dish. Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho).
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