Steps to Prepare Any-night-of-the-week Vietnamese Braised Caramelized Pork with Duck Eggs
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Any-night-of-the-week Vietnamese Braised Caramelized Pork with Duck Eggs . One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Vietnamese Braised Caramelized Pork with Duck Eggs is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vietnamese Braised Caramelized Pork with Duck Eggs estimated approx 120 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Vietnamese Braised Caramelized Pork with Duck Eggs using 8 ingredients and 10 steps. Here is how you cook that.
This dish is from Binh Trung, Chau Thanh in Tien Giang Province. My Auntie Seven learned to cook this dish from her mother. Every week, she cooks a big pot to welcome her children and grandchildren back home or for her family to eat every day. During the Lunar New Year or death anniversaries of ancestors it is a must to prepare a pot of braised caramelized pork at home. It is often served with pickled mustard greens or boiled vegetables. It is so mouth-watering! (Contributed by co Bay)
Ingredients and spices that need to be Take to make Vietnamese Braised Caramelized Pork with Duck Eggs :
- 3 kg pork belly, cut into big cubes and pre-boiled
- 1 bulb garlic
- 1/2 cup fish sauce
- 2 teaspoons seasoning powder/soup base
- 1 bowl sugar
- 100 g shallots
- 4 young coconuts
- 12 duck eggs, hard-boiled and peeled
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.
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