Thịt Kho Tàu (Vietnamese Braised Pork with Eggs)

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Steg för steg

1. 1

   In a large bowl, combine the pork belly, minced shallot, minced garlic, fish sauce, sugar, and black pepper.

   Cirka 5 min

   Kockens tips: Marinating the pork for at least 30 minutes, or preferably overnight, will enhance the flavor.

2. 2

   Toss everything together until the pork is well coated with the marinade.

   Cirka 1 min

3. 3

   Heat cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Cirka 2 min

4. 4

   Add the marinated pork belly (reserving any excess marinade) to the hot pot and sear it on all sides until lightly browned.

   Cirka 10 min

   Kockens tips: Browning the pork adds depth of flavor to the final dish.

5. 5

   Pour in the coconut water and water, ensuring the pork is mostly submerged.

   Cirka 1 min

6. 6

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.

   Cirka 1 tim

   Kockens tips: Maintain a gentle simmer to ensure the pork becomes tender without drying out.

7. 7

   After 60 minutes, add the shelled hard-boiled eggs to the pot.

8. 8

   Continue to simmer, covered, for another 30 minutes, or until the pork is very tender and the sauce has thickened slightly and developed a rich color.

   Cirka 30 min

   Kockens tips: The eggs will absorb the delicious braising liquid, turning a beautiful golden brown.

9. 9

   Taste and adjust seasoning if needed, adding more fish sauce or sugar to your preference.

   Cirka 1 min

10. 10

    Serve the Thịt Kho Tàu hot with steamed rice, garnished with chopped green onion and sliced red chili if desired.