Thịt Kho Tàu (Vietnamese Braised Pork and Eggs)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork belly and hard-boiled eggs braised in a savory, slightly sweet, and deeply caramelized sauce, often served with rice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly1 kg
- Coconut water500 ml
- Fish sauce4 tbsp
- Rock sugar50 g
- Shallots3 cloves
- Garlic3 cloves
- Eggs6
- Vegetable oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water200 ml
Các bước
- 1
Cut pork belly into 2-inch cubes. Marinate with 1 tbsp fish sauce, salt, and pepper.
- 2
Peel and mince shallots and garlic.
- 3
In a pot, heat vegetable oil over medium heat. Add shallots and garlic and sauté until fragrant.
- 4
Add pork belly and sear on all sides until lightly browned.
- 5
Add rock sugar and stir until it melts and caramelizes slightly.
- 6
Pour in coconut water and the remaining fish sauce. Add water if needed to cover the pork.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until pork is tender.
- 8
Add peeled hard-boiled eggs to the pot during the last 30 minutes of simmering.
- 9
Adjust seasoning with salt and pepper if needed. The sauce should be thick and glossy.
- 10
Serve hot, garnished with chopped scallions.
