Vietnamese Braised Pork Belly

So this meal was nerve racking and stressful, yet super easy and involved only five ingredients. So why the nervousness? Well, because it’s a staple in my mom’s home, and I knew it would fall short compared to hers.

And did it? Well, of course! BUT! I wasn’t dissatisfied, not at all.  The flavor was there, but it wasn’t nearly as tender as my mom’s. But I still gobbled it up, with a side of shredded green mango and rice. Delish.

Here I used both chicken eggs and quail eggs because opportunity struck, and I figured tiny little eggs would be cute (I know, lots of “mini” things lately). The total costs of the meal set me back about $11, and it was totally worth it.

Oh and don’t be shy about the last ingredient, PEPPER!

Don’t be fooled by this picture, there’s plenty of pepper floating in there.

Ingredients for 2, plus leftovers:

  • 2 pounds pork belly, cut into 2-inch chunks
  • 3 cans of coconut soda (Coco Rico)
  • 6 to 8 tablespoons fish sauce
  • 5 garlic cloves, thinly slices
  • Lots of black pepper
  • 4 hardboiled eggs, peeled

In a medium saucepan, add all the ingredients but pepper. There should enough liquid to generously cover the meat. Bring to a rolling boil and then cover and reduce heat to a simmer.  Allow to simmer for 2 to 3 hours.

Add the peeled eggs during the last 30 minutes of cooking.

Before serving, add pepper.

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Published in: on November 3, 2010 at 7:08 am  Leave a Comment  
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