Description

Braised to soft gelatinous perfection with plenty of delicious broth, this sweet and savory pork belly and egg dish is childhood comfort food. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.

Ingredients

Units Scale

2 1/2 lbs pork belly
1/3 cup fish sauce
1/2 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon ground black pepper
2 teaspoons chicken or mushroom bouillon powder (optional; see notes)
1 teaspoon MSG (optional; see notes)
4 garlic cloves (finely diced)
1 large shallot (finely diced)
1/2 teaspoon thick soy sauce or homemade caramel cooking sauce
3 cups water
12 oz coconut soda (1 can; see notes)
9-12 chicken eggs
Red chilies/thinly sliced green onions (optional)

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Instructions

Prepare Pork Belly: Using a sharp knife, slice the pork belly into equal bite-sized pieces, approximately 1-1/2 x 1 inch. Ensure each piece has a layer of skin, meat, and fat. Place the cut pork belly in a large pot and add enough water to cover. Turn on the heat and bring it to a boil, which should take about 9 minutes. As it boils, impurities will rise to the surface. Remove the pork belly from the water and rinse the pork in a colander until clean.
Marinate Pork Belly: Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon powder, MSG, garlic, shallots, and thick soy sauce/homemade caramel sauce for at least 30 minutes or overnight in the fridge for best results.
Cook Eggs: Using the same water that was used to blanch the pork belly, bring it back to a boil. Carefully lower the eggs into the boiling water and cook for about 10 minutes. Transfer the eggs to a bowl and gently shake them to slightly crack the shells. Add ice water and peel the eggs while they are still warm. Set aside.
Sauté and Braise Pork Belly: Wash the pot and return it to the stove. Add the marinated pork belly along with all its juices. Pan-fry for about one minute to release the aroma of the shallots and garlic in the marinade. Then, add water and coconut soda, and simmer uncovered over medium heat for 40 minutes.
Add Eggs: Transfer the boiled eggs into the pot. Continue to simmer uncovered for another 30 minutes.
Garnish and Serve: When ready to serve, top with red chilies or green onions, and a sprinkle more of ground black pepper, if preferred. Serve with steamed rice and your choice of vegetables for a complete meal.

Notes

Slice the pork belly when it’s partially frozen for easier handling.

If you don’t want to use bouillon powder and/or MSG, then omit from the marinade. Adjust with additional salt at the end of cooking, if needed.

You can substitute coconut soda with 1.5 cups/12 oz coconut juice (no pulp) or plain water.

Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Category: side dish
Method: Stovetop
Cuisine: asian, vietnamese