Braised Pork Belly and Eggs (Thịt kho tàu)

Name: Braised Pork Belly and Eggs (Thịt kho tàu)
Prep time: 30 min
Total time: 210 min
Yield: 1 dish
Ingredients: 4 cups of pure; unsweetened coconut water; 4 tbsp. sugar; 4 tbsp. fish sauce; 3 tbsp. cooking oil (we like to use 100% Avocado oil); 1 tbsp. fresh pepper corns; 2-3 lbs. pork belly cut into 1" thick bacon strips; skin-on; 10 garlic cloves; crushed; 8 boiled eggs; peeled; Salt to taste

Published on September 24, 2020 | In Asian Fusion | By balutcrew |

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- Prep Time
- 30 Minutes
- Cook Time
- 210 Minutes
- Yield
- 1 dish
- Difficulty Level

Braised pork belly and eggs was a staple in my childhood and probably ranks up there as one of my top 5 favorite food. It is eaten with steaming white rice, with about ½ cup of broth ladled over the rice. There are many variation to this southern Vietnamese dish, but the recipe revealed here is what I grew up eating. Traditionally, caramelized sugar is used to achieve the deep, clear amber broth that is the hall mark of this recipe, although some recipes call for the use of soy sauce (pork adobo style) instead to achieve the same effect.

The result is a more savory broth versus a sweeter broth. The pork belly is parboiled for 5 minutes, before coated and browned in the caramelized sugar. For a deeper and more complex flavor, caramelize brown sugar instead of white sugar. The pork belly is then braised for three hours in coconut water for a luscious, melt-in-your mouth experience unlike any other. Think of pork belly burnt ends and you’ll get the picture. An alternative to coconut water is equal amount water. Chicken stock can also be used as the broth base. For the best tasting broth, use fresh coconut water from young coconuts, available at most Asian supermarkets. If fresh coconut water is not available, I recommend Vita Coco coconut water (link below). If you are starting this dish late in the evening, consider using a slow cooker during the braising step. Set the slow cooker for low temperature and slow cook for 6-8 hours.

Understand that this is an incredibly rich dish and one serving should last you until your next meal! The abundance of pork fat from the pork belly is what makes the broth and the dish in itself very rich and fatty. If this sounds overwhelming, pork shoulder can be substituted for pork belly instead. But trust me, the experience will not be the same. Braised pork belly and eggs is very similar to Filipino pork adobo, except it is sweeter and has boiled eggs.

For a spicy kick, add one or two red Thai chili peppers while braising.

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Ingredients

4 cups of pure, unsweetened coconut water
4 tbsp. sugar
4 tbsp. fish sauce
3 tbsp. cooking oil (we like to use 100% Avocado oil)
1 tbsp. fresh pepper corns
2-3 lbs. pork belly cut into 1" thick bacon strips, skin-on
10 garlic cloves, crushed
8 boiled eggs, peeled
Salt to taste

Instructions

Fill a stock pot with water and bring to a boil. Parboil the 1" thick pork belly strips for 5 minutes. Drain the water and allow the pork belly to cool for 10 minutes. We briefly boil the pork belly to remove the gunk and residual blood that will float to the surface of the water. If you skip this step, then the delicious amber broth will be scattered with "floaties," still safe to eat but definitely not a sight to be proud of in such a decadent dish.
Cut the parboiled, now cooled, pork belly strips into 2" chunks, then set aside.
In a separate pot, add 4 tbsp. sugar and set heat to high. Watch the sugar carefully as it begins to melt and caramelize. When the melted sugar is a deep amber color, remove from heat, add the 3 tbsp. cooking oil and mix to cool down the caramelized sugar.
Return the heat to medium-high and saute the chunks of pork belly with the caramelized sugar and cooking oil. Stir to evenly coat the pork belly. Saute until evenly browned, about 3-4 minutes.
Add the coconut water (or plain water, or chicken stock) into the pot with the browned caramelized pork belly chunks.
Add the rest of the ingredients into the pot (fish sauce, crushed garlic cloves and pepper corns). Stir the ingredients to integrate. I added the pepper corns into a mesh tea steeper so I can remove them easily before eating. Nothing worse than biting into a chunk of whole pepper corn!
Simmer on low for three hours to get that luscious, buttery, melt-in-your mouth experience. While the pork belly is braising on the side, boil or steam 8 eggs (1 egg per serving) for 12 minutes. Then blanch the eggs in icy water to stop the cooking. Peel the boiled eggs and set aside.
In the last 30 minutes of braising, add the eggs into the pot of pork belly and continue simmering. When done, the egg should turn brown from absorbing the broth.
Serve with steaming white rice. To serve, ladle about ½ cup of broth over a bowl of rice. Add one egg and 3-4 pieces of the pork belly.