Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vietnamese braised caramelized pork with duck eggs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Braised Caramelized Pork with Duck Eggs is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Vietnamese Braised Caramelized Pork with Duck Eggs is something which I have loved my entire life.
Duck eggs are used widely in Vietnam for a richer flavor. As for the braising liquid, it is both savory and sweet, making it It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Thit Kho Tau is typically eaten with rice and pickled bean sprouts.
To get started with this particular 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 cook that.
The ingredients needed to make Vietnamese Braised Caramelized Pork with Duck Eggs:
- Get 3 kg pork belly, cut into big cubes and pre-boiled
- Take 1 bulb garlic
- Prepare 1/2 cup fish sauce
- Prepare 2 teaspoons seasoning powder/soup base
- Get 1 bowl sugar
- Get 100 g shallots
- Make ready 4 young coconuts
- Make ready 12 duck eggs, hard-boiled and peeled
It's traditionally served around the lunar new year because of how well it keeps after cooking. It's savory, salty, and slightly sweet seasoned mainly. The main ingredients are pork and boiled eggs. We usually use pork with little/no fat when cooking for our kids, but traditionally, people would use pork belly or pork leg.
Steps to make Vietnamese Braised Caramelized Pork with Duck Eggs:
- Finely chop and grind shallots and garlic, then pour ½ cup of fish sauce into the mixture.
- 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.
- 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.
- 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.
- Wait for another 5-10 minutes then add coconut juice from 4 young coconuts.
- Skim the bubbles off the surface.
- Let it boil for about 15-20 minutes then add 10-12 boiled and peeled duck eggs into the pot. Gently simmer.
- Turn the pork over occasionally so that the meat is cooked through evenly.
- 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.
- 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.
How to: vietnamese braised & caramelized pork belly (cơm thịt ba rọi kho trứng) Vietnamese Braised Pork Belly w Eggs. Place a pot over medium heat, add the sugar. While the pork is cooking, you can cook the duck eggs. When they are cooked, peel and then add.
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