Braised Pork Belly with Eggs (Thịt Kho Tàu)
This dish is a common, everyday, home style meal in Vietnamese households. It's easy to make huge batches and often eaten with pickled mustard greens (dưa chua).
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (4 Servings)
2 LBS PORK BELLY
1/3 CUP FISH SAUCE
1 TSP MUSHROOM SEASONING
2 1/2 TBSP SUGAR
4 GARLIC CLOVES, MINCED
1 SHALLOT, MINCED
1 TSP SOY SAUCE
1 TBSP VEGETABLE OIL
3 CUPS WATER
1 CAN COCO RICO SODA
6 EGGS, BOILED AND PEELED
Instructions
Scrub pork belly with a generous amount of salt all over, then rinse under water. Cut into 2 inch pieces and add to a pot with water to cover and cook until boiling. Remove, strain, and rinse under water.
Add fish sauce, sugar, mushroom powder, soy sauce, half of the garlic, and half of the shallots to a bowl. Add in pork and toss well. Leave to marinate for 30 minutes.
While waiting, cook boiled eggs.
Add oil along with the remaining shallot and garlic. Sauté until translucent and add pork with marinade. Cook until meat is well coated and browned, about 5 minutes.
Add water, soda, and peeled eggs. Bring to a boil then simmer on medium low for 1.5 hours, flipping meat and eggs once in a while.
Serve with rice and pickled vegetables if you have some.
