Indulge in the rich, savory depths of this Braised Duck & Pork Belly recipe, a truly decadent dish perfect for a special occasion or a comforting weekend meal. The tender duck and melt-in-your-mouth pork belly, slow-braised to perfection, create a symphony of textures and flavors that will tantalize your taste buds. Imagine succulent meat falling off the bone, infused with aromatic spices and a luscious, flavorful braising liquid. This dish is a testament to the magic of slow cooking, transforming humble ingredients into a culinary masterpiece.
The combination of rich duck and fatty pork belly creates a depth of flavor unlike any other. This recipe isn't just about delicious food; it's about the journey of creating something special. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to recreate this unforgettable Braised Duck & Pork Belly at home.
Tools Needed
- Pan
- Knife
- Blender or mortar and pestle
- Pot
- Chopsticks
Ingredients
- Pork belly
- Duck eggs: 20
- Quail eggs: 30
- Chili peppers: 2
- Garlic: 50g
- Scallions: 50g
- Rock sugar: 4 tablespoons
- Seasoning powder: 1 tablespoon
- Salt: 1/4 tablespoon
- Fish sauce: 6 tablespoons + 2 tablespoons (for seasoning)
- Lime juice or vinegar: 1 tablespoon
- Fresh coconut water: 1 liter
- Banana leaves
- Pickled cucumber
- Red watermelon
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Pan-fry the pork belly skin-side down until firm (approx. 2 minutes per side).
- Cut the pork belly into desired sizes (lengthwise, then into 2-3 equal parts).
- Blend garlic, scallions, chili peppers, rock sugar until smooth.
- Marinate the pork belly with the blended mixture, seasoning powder, salt, and fish sauce for at least 30 minutes.
- Boil duck eggs with salt and lime juice/vinegar for 7 minutes, then add quail eggs and boil for another 3 minutes. Immediately transfer to cold water to cool and peel.
Step 2. Braising the Meat and Eggs
- Bring a pot of water to a boil, add the marinated pork belly, and simmer.
- Add fresh coconut water, then the peeled duck and quail eggs.
- Cover the pot with banana leaves and simmer for another 45 minutes, or until the meat is tender.
Step 3. Finishing Touches
- Season with additional fish sauce to taste.
Step 4. Serving
- Serve hot with pickled cucumber and red watermelon.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- For easier peeling, use slightly older duck eggs.
- Simmer the meat slowly over low heat for a more flavorful and tender result.
- Cooking with banana leaves adds a unique aroma and helps keep the meat soft.
Nutrition
- Calories: approximately 2500-3000
- Fat: 180-220g
- Carbs: 50-70g
- Protein: 100-130g
FAQs
1. Can I substitute the duck or pork belly?
While duck and pork belly are ideal for their richness, you can substitute with other meats like chicken thighs or beef short ribs, though the flavor profile will change. Adjust cooking time accordingly.
2. How can I make this dish less rich?
To reduce richness, trim excess visible fat from the duck and pork belly before braising. You can also reduce the amount of oil used and remove some of the rendered fat from the braising liquid before serving.
This Braised Duck & Pork Belly with Eggs recipe is a testament to the heart-warming flavors of Tet, a celebration of family and delicious food. The rich, savory braise is sure to impress your guests and become a cherished tradition. Enjoy this delightful dish, and happy Tet!