Caramel Braised Pork and Eggs
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Taste and adjust seasoning with more fish sauce if needed. Garnish with 4 sliced green onions and serve over steamed rice.