Caramel Braised Pork and Eggs

Name: Caramel Braised Pork and Eggs
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 lbs pork belly, cut into 2-in pieces; 6 large eggs, hard-boiled, peeled; 2 cups pure coconut water (not coconut milk); 6 tbsp granulated sugar (for caramel); 4 tbsp fish sauce; 4 shallots, minced; 4 garlic cloves, minced; 1/2 tsp black pepper, freshly ground; 1 cup water; 4 green onions, sliced

A beloved Vietnamese Tet dish of tender pork belly and hard-boiled eggs slow-braised in a rich, amber caramel sauce with coconut water, delivering deep sweet-savory flavors. Serve with steamed rice and pickled vegetables.

150 minMediumServes 6520 cal/serving

VietnameseDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeLow-SodiumAlcohol-Free

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Ingredients

3 lbs pork belly, cut into 2-in pieces
6 large eggs, hard-boiled, peeled
2 cups pure coconut water (not coconut milk)
6 tbsp granulated sugar (for caramel)
4 tbsp fish sauce
4 shallots, minced
4 garlic cloves, minced
1/2 tsp black pepper, freshly ground
1 cup water
4 green onions, sliced

Instructions

1

Bring a pot of water to a boil. Add 3 lbs cut into 2-in pieces pork belly and blanch for 5 minutes to remove impurities. Drain, rinse under cold water, and pat dry.
2

In a heavy pot or Dutch oven over medium heat, add 6 tbsp granulated sugar (for caramel) and cook without stirring until it begins to melt at the edges, about 3-4 minutes. Swirl the pan gently until it turns a deep amber caramel. Immediately add 1 cup water carefully (it will splatter) and stir to dissolve any hardened caramel.
3

Add 4 minced shallots and 4 minced garlic cloves to the caramel and stir for 1 minute. Add the blanched 3 lbs pork belly and toss to coat with the caramel.
4

Pour in 2 cups pure coconut water (not coconut milk) and 4 tbsp fish sauce. Add 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 45 minutes.
5

Add 6 hard-boiled, peeled large eggs to the pot. Continue simmering uncovered for 30-40 more minutes, turning eggs occasionally, until the pork is very tender, a chopstick pierces it easily, and the internal temperature of the pork reaches at least 160°F (71°C). The braising liquid should be reduced to a glossy sauce.
6

Taste and adjust seasoning with more fish sauce if needed. Garnish with 4 sliced green onions and serve over steamed rice.

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Questions

What internal temperature should Caramel Braised Pork and Eggs reach?

For Caramel Braised Pork and Eggs, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why blanch first in Caramel Braised Pork and Eggs?

Step 1 reads: "Add 3 lbs cut into 2-in pieces pork belly and blanch for 5 minutes to remove impurities." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of fish sauce in Caramel Braised Pork and Eggs?

The entry for Caramel Braised Pork and Eggs calls for 4 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Does Caramel Braised Pork and Eggs contain fish?

Yes: 4 tbsp fish sauce. The full allergen list for this entry is eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Caramel Braised Pork and Eggs ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Caramel Braised Pork and Eggs within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

Bun Tuoi side
Young Jackfruit Salad salad
Hoisin Dipping Sauce sauce
Vietnamese Coconut Coffee Smoothie drink

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