Vietnamese Caramelized Braised Pork (Thịt Kho Trứng)

Pork & Marinade

• 1 pound pork belly, skin on, cut into 0.5-inch cubes
• 6-8 cloves garlic, minced
• 1 medium shallot, minced (or bottom of 1 green onion)
• 1.5 tablespoons fish sauce
• Generous amount of freshly ground black pepper
• 1 pinch MSG (optional)(optional)

Caramel Sauce

• 1 tablespoon vegetable oil
• 1 tablespoon sugar (white or raw cane)
• 1 cup coconut water (or coconut soda, or water)

Eggs

• 3 eggs, hard-boiled and peeled

Side Vegetables

• 1 cucumber, sliced into rounds
• 1 head pickled mustard leaf, cut into bite-sized pieces
• 10-12 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 tablespoon fish sauce

Garnish & Serve

• 2-3 small red chilies (optional)(optional)
• Chopped green onion, for garnish(optional)
• Cilantro, for garnish (optional)(optional)
• Cooked white rice, for serving(optional)

1. 1

   Cut 1 pound of pork belly into 0.5-inch cubes, keeping the skin on.

2. 2

   Mince 6-8 cloves of garlic and 1 medium shallot.

3. 3

   In a bowl, combine the pork belly, minced garlic, minced shallot, 1.5 tablespoons of fish sauce, a generous amount of freshly ground black pepper, and an optional pinch of MSG. Mix well.

4. 4

   Marinate the pork for 15-20 minutes.

5. 5

   In a pot, add 1 tablespoon of vegetable oil and 1 tablespoon of sugar (white or raw cane).

6. 6

   Heat the pot over medium heat. Stir the sugar and oil until the sugar melts and caramelizes to a deep brown color. Be careful not to burn it; if it seizes, continue stirring, and it will eventually melt.

7. 7

   Turn off the heat and remove the pot from the burner.

8. 8

   Carefully add the marinated pork belly to the pot. If it spits, cover briefly.

9. 9

   Return the pot to medium-high heat. Stir the pork to fry it on all sides until it's cooked through and the caramelized sugar is off the bottom of the pan.

10. 10

    Add 1 cup of coconut water (or coconut soda or plain water) to the pot.

11. 11

    Cover the pot with a lid and simmer on low heat for 30 minutes to 2 hours, depending on desired tenderness. (The chef cooks for 1.5 hours total).

12. 12

    While the pork is simmering, cook white rice (e.g., 1 cup of rice in a rice cooker).

13. 13

    Hard-boil 3 eggs: place eggs in cold water, bring to a boil, and cook for 9-10 minutes. Rinse under cold water to cool, then peel.

14. 14

    After 30 minutes of simmering, check the pork. If the sauce is reducing too much and the meat isn't tender enough, add a splash (0.25 cup) of water. Cover and continue simmering for another 30-40 minutes.

15. 15

    Prepare the side vegetables: Slice 1 cucumber into rounds.

16. 16

    Take 1 head of pickled mustard leaf (preferably refrigerated and pale-colored), rinse if too salty, and cut into bite-sized pieces.

17. 17

    Mince 10-12 cloves of garlic.

18. 18

    In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and fry until it has some color.

19. 19

    Add 1 teaspoon of sugar to the garlic and fry briefly.

20. 20

    Before the garlic burns, add the chopped pickled mustard leaf to the pan. Stir-fry.

21. 21

    Add 1 tablespoon of fish sauce to the mustard leaf and stir-fry until heated through. Plate the fried mustard leaf with the sliced cucumber.

22. 22

    Once the pork has simmered for a total of 1.5 hours and is tender, add the peeled hard-boiled eggs to the pot.

23. 23

    If you prefer a thick, glossy sauce, remove the lid and let the liquid reduce further. If you prefer a soupier consistency, keep the lid on. (If serving soupy, re-season with more fish sauce, sugar, or salt to taste).

24. 24

    Add 2-3 whole red chilies for aesthetic and mild heat (optional).

25. 25

    Serve the braised pork and eggs in a bowl. Garnish with freshly ground black pepper, chopped green onion, and optional cilantro.

26. 26

    Serve immediately with cooked white rice and the side vegetables.