CARAMELIZED PORK BELLY (with quail eggs)


This recipe is simple, quick! The only step that takes a bit longer is the cooking itself, and even that doesn’t require so much attention. Just be sure to check on it from time to time!

Caramelized pork belly is a traditional Vietnamese recipe. As a child I loved my father’s caramelized hen dish. This preparation for any kind of meat has remained one of my all-time favorites. The meat is strong in flavor, savory but sweet with lots and lots of umami. This dish originally includes quail eggs which is what I’ve shared with you here. However, it’s no big deal if you leave it out. I personally don’t include it every time, mainly because this dish is already pretty high-calorie and I don’t need to eat like royalty every day!

1kg pork belly
2 tbsp sugar
1 tsp fish sauce
3 tsp salt
4-8 quail eggs or 2-3 normal eggs

How to make it:
1. Cut the pork into about 5x2x1cm pieces
2. Caramelize the sugar in a large pot on a medium heat
3. Take it off the heat and add the meat, salt, fish sauce and let sit for 30min.
4. Move the pot back over high heat and sauté until golden brown, about 10min.
5. Add enough water just to cover the meat. Cover with a lid and let cook on medium for about an hour. The meat should be soft and almost all the water evaporated from the pot.
6. While the meat is cooking, hard boil the eggs. Peel, cut the egg in half and then slice into 0,5mm pieces. Add the eggs to the pot 10min before the meat has finished cooking. Serve with rice.

Tip: If you want to brighten up the taste a bit, use a tangy ingredient, i.e. fermented daikon radish. The traditional recipe doesn’t call for it, but I really enjoyed this dish with few drops of lime juice and a bit of lime zest.

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