Description
A beloved Vietnamese dish of braised pork belly and eggs. This version uses Coca-Cola to add sweetness, flavor, and rich color to the caramelized pork and eggs. It’s a simple twist that delivers the same delicious, traditional results.
Ingredients
Units
Scale
Pork Marinade
- 2 lbs skin-on pork belly
- 1 shallot (peel and mince finely)
- 3 cloves garlic (peel and mince finely)
- 4 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons chicken bouillon powder
Braising Liquid
- 1 can Coca Cola (12 fl oz; 1.5 cups)
- 4.5 cups water
- 8 peeled hard boiled eggs
- 1/4 teaspoon ground black pepper
Instructions
- Slice pork and marinate: Cut pork belly into 1.5 inch cubes. In a large pot or claypot (we will be using the same pot to marinate and cook with), marinate pork belly with minced shallot, minced garlic, fish sauce, sugar and chicken bouillon powder for at least one hour or overnight in the fridge for best results.
- Sauté: In a medium pot over medium-high heat, sauté pork belly until the shallots and garlic in the marinade are fragrant (1-2 minutes).
- Add water and Coca Cola. Simmer on low for one hour, rotating pork belly once in a while to soak up the liquid.
- Add hard boiled eggs: Make sure to push eggs down into the liquid. Continue cooking on a low simmer for 30 minutes or until pork belly is chopstick tender. Rotate pork belly and eggs as necessary to soak up the marinade and also soak up the color of the soda.
- Serve: Sprinkle ground black pepper before serving. Pair with steamed rice, sliced cucumbers, sliced tomatoes, and/or pickled side dishes.
- Prep Time: 1 hour, 10 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese