- 60 Min. Prep
- 25 Min. Cook
- 4 Servings
- 719 Calories
Learn how to make this iconic Vietnamese comfort food. Pork and egg dish is marinated with Knorr® Chicken Powder, caramelized, stewed in fresh coconut water and braised low and slow to make a perfect pairing on top of steamed rice.
- Marinade: 2 lb Pork Belly, 8 Hens Eggs, 1 tbsp shallot, 1 tbsp garlic, 1 tbsp Knorr Chicken Powder, 2 tbsp Fish Sauce, 1 tsp Black Pepper, 2 tbsp Granulated Sugar
- Caramel: 1 tbsp Neutral Oil, 2 tbsp Granulated Sugar
- Braise: 2½ cups Coconut Water, 3½ cups Water, 1 Thai Chili, thinly sliced (Optional)
Cut pork belly into 4x4cm cubes. Rub pork belly with ½ tablespoon of salt, rub and soak in water for 5 minutes to remove impurities.
Bring a 1L pot to boil. On medium heat, blanch pork for 5-7 minutes until impurities flat to surface. Remove from heat immediately and run under cold water for 30 seconds.
Combine all marinade ingredients in a bowl, add pork and marinade for 1 hour.
Add eggs to a pot, and fill with water until eggs are submerged. On high heat, boil eggs. Once water boils, time 8 minutes, then remove from heat and run under cold water for 2 minutes. Peel eggs.
To medium heat, add 1 tablespoon of oil. Once oil shimmers, add granulated sugar. Stir with chopsticks to combine oil and sugar. Keep a close eye on the caramel to ensure it doesn’t burn. Once it begins to smoke slightly, immediately add marinated pork. Sear all sides of pork for 3 minutes, caramelizing all sides.
Add coconut water to submerge the pork. Allow to braise on medium heat for one hour. Ensure that it does not boil, if it does, lower the heat. Rotate pork belly and skim the scum while retaining the garlic & shallot to ensure a clear sauce. Liquid level will decrease by 50-75%.
Add peeled eggs to braise. Add water to bring back water level and allow to cook for 30 minutes on medium heat. Rotate eggs every 10 minutes to ensure even colouration. In the last 5 minutes of cooking time, add sliced chili & fish sauce.
