Thịt Kho Trứng

INGREDIENTS

• 500g Pork Belly
• 4 Egg
• 4 cloves Garlic
• 2 Shallot
• 4 tbsp Fish Sauce
• 600ml Coconut Water
• 4 tsp Sugar
• 2 tsp Cooking Oil
• 0.5 tsp Black Pepper
• 0.5 tsp Salt

STEPS

1. 1

   Place 4 eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Cool in cold water, peel, and set aside.

   ⏱ 9 min

2. 2

   Cut 500g of pork belly into 4 cm pieces. Keep the raw pork on its own board and plate, and wash hands, utensils, and surfaces thoroughly after handling it.

3. 3

   Heat 2 tsp of cooking oil in a heavy pot over medium heat. Add 4 tsp of sugar and cook for 1 to 2 minutes until it melts and turns amber, taking care not to burn it.

   ⏱ 1 min

4. 4

   Add the pork pieces carefully and stir for 3 minutes to coat them in the caramel. Add 4 cloves of garlic (minced) and 2 shallots (thinly sliced), then cook for 2 minutes until fragrant.

   ⏱ 2 min

5. 5

   Add 4 tbsp of fish sauce, 600ml of coconut water, 0.5 tsp of black pepper, and 0.5 tsp of salt. Bring to a gentle simmer, cover, and braise for 45 minutes, turning the pork occasionally, until tender and cooked through.

   ⏱ 45 min

6. 6

   Add the peeled egg to the pot and simmer uncovered for 10 minutes, turning it occasionally, until the sauce is glossy and reduced and the pork is tender with no raw-looking areas.

   ⏱ 10 min

7. 7

   Rest the dish for 5 minutes, then serve the pork, egg, and sauce. Do not reuse the raw-pork plate or utensils unless they have been washed with hot soapy water.

   ⏱ 5 min