Easiest Way to Make Yummy Vietnamese Braised Caramelized Pork with Duck Eggs

Vietnamese Braised Caramelized Pork with Duck Eggs. Learn how to make Thịt kho tàu, a Vietnamese dish with caramelized pork and eggs braised in coconut juice. It's a traditional dish which is always served. Duck eggs are used widely in Vietnam for a richer flavor.

What does thit kho translate to? Learn to cook Vietnamese braised pork & eggs from scratch. Super tender pork, and seasoned hard-boiled eggs, thịt kho is really easy to make, and the comforting, traditional Vietnamese dish that I add caramelized sugar sauce at the end, but it only make the sauce sweeter not the meat… Tender vietnamese caramel pork braised in caramel. You can have Vietnamese Braised Caramelized Pork with Duck Eggs using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vietnamese Braised Caramelized Pork with Duck Eggs

1. Prepare 3 kg of pork belly, cut into big cubes and pre-boiled.
2. Prepare 1 of bulb garlic.
3. Prepare 1/2 cup of fish sauce.
4. It's 2 teaspoons of seasoning powder/soup base.
5. You need 1 of bowl sugar.
6. You need 100 g of shallots.
7. You need 4 of young coconuts.
8. Prepare 12 of duck eggs, hard-boiled and peeled.

Pour the juices from the caramelized pork and eggs in with my rice, and sort of mash my eggs. Caramelized pork and eggs, along with bánh Tét, watermelon, Vietnamese stuffed bitter melon soup, has become an indispensable thing in the Lunar New Year add some more boiled duck eggs that the meat is soaked from the yolk to the white. Braised caramelized pork belly eggs is placed next to the. Sweet and salty braised pork with eggs.

Vietnamese Braised Caramelized Pork with Duck Eggs instructions

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..

If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Aka thịt kho tàu: braised pork boat (that takes care of the first two words Recipe mostly made up through peering at a few posts and at my Vietnamese recipe book. I also upped the number of eggs to have one per person, but it's purely a matter of taste (the traditional eggs for this are ducks' eggs.