Pork and beef · Vietnamese food

Braised pork belly with quail eggs and coconut cream

Hi, it’s been a long time 😀 I don’t know how the weather at your place is but in Lyon, it’s autumn and things are getting cold. It’s my first year away from home so I do Vietnamese dish everytime I can. Today I will show you how to make this delicious dish that I miss so much.

Ingredients (for 3 servings)

  • 450gr pork belly
  • 4 tbsp brown sugar
  • 5 tbsp fish sauce
  • 15 quail eggs
  • 4 tbsp coconut cream
  • 8 tbsp water

How-to-do:

  1. Caramelize 3 tbsp brown sugar and set aside. Just put it in a pan/saucepan on medium heat. There is no need to stir. When you see the sugar is well caramelized – it has the nice dark brown color – put 4 tbsp water in. The sugar is hot so be careful !
  2. While waiting for the sugar to melt, boil the quail eggs and remove all the eggshell.
    Tricks: Put some salt in the water so that the egg won’t crack. Cook the egg in 4-5 min from the moment the water starts boiling.
  3. Cut the pork belly into little match-boxes. Mix the meat with caramelized sugar, 1 tbsp sugar left, fish sauce and a pinch of pepper. Put on medium heat and stir until you see the meat starts to be tender. Adjust to low heat and add the coconut cream and quail eggs. Simmer 30 min. Stir occasionally.
    Serve with rice and salad.

 

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