Thịt Kho Trứng Cút (Quail Egg Braised Pork)
85% chuẩn vị · Vietnamese
A delightful variation of Thịt Kho Tàu, replacing chicken eggs with smaller, more delicate quail eggs, offering a slightly different texture and visual appeal.
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 belly800 g
- Quail eggs12
- Coconut water400 ml
- Fish sauce3 tbsp
- Palm sugar40 g
- Shallots2 cloves
- Garlic2 cloves
- Vegetable oil1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water100 ml
Các bước
- 1
Boil quail eggs, peel, and set aside.
- 2
Cut pork belly into 1.5-inch cubes. Marinate with 1 tbsp fish sauce, salt, and pepper.
- 3
Mince shallots and garlic.
- 4
In a pot, heat oil over medium heat. Sauté shallots and garlic until fragrant.
- 5
Add pork belly and sear until browned on all sides.
- 6
Add palm sugar and stir until melted and caramelized.
- 7
Pour in coconut water and remaining fish sauce. Add water.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes until pork is tender.
- 9
Add the peeled quail eggs to the pot during the last 15 minutes of simmering.
- 10
Simmer uncovered for the final 5-10 minutes to thicken the sauce if needed.
- 11
Serve hot, garnished with cilantro.
