Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vietnamese braised caramelized pork with duck eggs. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Duck eggs are used widely in Vietnam for a richer flavor. As for the braising liquid, it is both savory and sweet, making it It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Thit Kho Tau is typically eaten with rice and pickled bean sprouts. The main ingredients are pork and boiled eggs.
Vietnamese Braised Caramelized Pork with Duck Eggs is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vietnamese Braised Caramelized Pork with Duck Eggs is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have vietnamese braised caramelized pork with duck eggs using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vietnamese Braised Caramelized Pork with Duck Eggs:
- Make ready 3 kg pork belly, cut into big cubes and pre-boiled
- Get 1 bulb garlic
- Get 1/2 cup fish sauce
- Make ready 2 teaspoons seasoning powder/soup base
- Make ready 1 bowl sugar
- Get 100 g shallots
- Prepare 4 young coconuts
- Prepare 12 duck eggs, hard-boiled and peeled
It's savory, salty, and slightly sweet seasoned mainly. Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for Time to make the caramel sauce!
Instructions to make Vietnamese Braised Caramelized Pork with Duck Eggs:
- Finely chop and grind shallots and garlic, then pour ½ cup of fish sauce into the mixture.
- Put a pot on the heat then add 1 big bowl of water, 2 teaspoons of seasoning powder/soup base and 1 bowl of sugar. Bring this liquid to the boil, stirring frequently.
- When the liquid above boils, drop the pork into the pot so the soup stays clear. If this step is done before the boiling, the liquid will not be clear.
- Let it boil 5-10 minutes then add the mixed fish sauce from step 1 into the pot. Do not cover the pot as the liquid will become opaque.
- Wait for another 5-10 minutes then add coconut juice from 4 young coconuts.
- Skim the bubbles off the surface.
- Let it boil for about 15-20 minutes then add 10-12 boiled and peeled duck eggs into the pot. Gently simmer.
- Turn the pork over occasionally so that the meat is cooked through evenly.
- Braise for about 1 hour. The longer you braise the pork, the better taste you will have. If you want the pork to be dark brown, cover the pot with the lid to make the process quicker. If you love spicy tastes, when it’s almost done, add some chillies - the sauce will be a little spicy, the pork will be very tasty.
- Cook in the morning then cool off and divide into sufficient portions to be frozen in the fridge. You can reheat the pork in the afternoon or every day to eat. The pork will be softened and the eggs will turn dark brown. The braised pork can be served with rice, pickled mustard greens or boiled vegetables, cucumbers to have the best taste.
If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Caramelized pork and eggs, along with bánh Tét, watermelon, Vietnamese stuffed bitter melon soup, has become an indispensable thing in the Lunar New Year add some more boiled duck eggs that the meat is soaked from the yolk to the white. Braised caramelized pork belly eggs is placed next to the.
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