Indulge in the rich, savory depths of Braised Pork Belly with Salted Eggs, a comforting and flavorful dish inspired by traditional Tet cuisine. This Vietnamese masterpiece marries the melt-in-your-mouth tenderness of braised pork belly with the briny, umami punch of salted duck eggs, creating a symphony of textures and tastes that will tantalize your palate. The fragrant blend of spices and the glistening, rich sauce elevate this dish beyond the ordinary, transforming a simple meal into a truly memorable culinary experience. It's the perfect centerpiece for a special occasion or a comforting weeknight dinner.
This recipe offers a simplified approach to this classic dish, making it accessible even to home cooks without extensive experience. Ready to experience the magic of this Vietnamese treasure? Let's dive into the step-by-step instructions below and create this delicious braised pork belly with salted eggs together!
Tools Needed
- Pot
- Mortar and pestle
- Gloves
Ingredients
- Salted duck eggs: 16
- Pork belly (bacon): 2.5 kg
- Garlic
- Chili
- Shallots
- Vinegar: 2 tablespoons
- Seasoning powder: 1.5 tablespoons
- Rock sugar: 1 tablespoon
- Fish sauce (40°N): 3 tablespoons + 1.5 tablespoons
- Pepper
- Coconut water: 3 liters
- Salt: 1/3 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Pork Belly
- Wash and boil salted eggs with 2 tablespoons of vinegar for easier peeling.
- Cut pork belly into large pieces.
- Finely chop garlic, shallots, and chili. Pound them to get 1.5-2 tablespoons of paste.
- Marinate pork belly with seasoning powder, rock sugar, fish sauce, pepper, and the garlic-shallot-chili paste for 15 minutes.
- Peel the boiled salted eggs.
Step 2. Braising the Pork Belly
- In a pot, add 3 liters of coconut water. Add marinated pork belly and bring to a boil, skimming off foam.
- Add the salted eggs to the pot. Reduce heat to low and simmer for 2 hours, covered with banana leaves or jackfruit leaves (or parchment paper).
Step 3. Adjust Seasoning and Finish
- After 2 hours, check the braising liquid; it should be clear.
- Season with salt and fish sauce to taste.
Step 4. Serve
- Serve and enjoy!
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use pork belly with more fat for a richer flavor.
- Don't cut the pork belly too small; larger pieces are better for braising.
- Simmering the braised pork over low heat for a longer time results in clearer braising liquid and a more beautiful color. Avoid using caramel for color; the natural color from coconut water is sufficient.
- The salted eggs will release fat during braising, creating a golden yellow color in the braising liquid.
- Season the braised pork gradually, as the salted eggs have a strong flavor.
Nutrition
- N/A
FAQs
1. Can I use regular eggs instead of salted eggs?
While you can, salted eggs are crucial for the distinctive salty, umami flavor of this dish. Regular eggs won't provide the same taste profile.
2. How can I make sure the pork belly is tender?
Low and slow braising is key! Ensure the pork belly is fully submerged in liquid and cook it gently over low heat for a long enough time to achieve maximum tenderness.
This Braised Pork Belly with Salted Eggs recipe offers a delicious and accessible way to enjoy a taste of Tet. The combination of tender pork and rich, savory sauce is sure to impress your family and friends. Enjoy this flavorful dish and happy cooking!