Thịt Kho Trứng Cút (Vietnamese Braised Pork Belly and Quail Eggs)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender braised pork belly and soft-boiled quail eggs in a savory, slightly sweet, and deeply flavorful caramel sauce. Perfect served with steamed rice.
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Nguyên liệu
- Pork belly500g
- Quail eggs12-15
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots2 cloves
- Garlic2 cloves
- Black pepper1 tsp
- Water200ml
- Salt1 tsp
Các bước
- 1
Boil quail eggs, peel, and set aside.
- 2
Cut pork belly into 1.5-inch cubes. Marinate with 2 tbsp fish sauce, 1 tsp sugar, minced shallots, minced garlic, and black pepper for at least 30 minutes.
- 3
In a pot, heat 1 tbsp oil (optional, can use water to prevent sticking) and caramelize 1 tbsp sugar over medium heat until deep amber. Be careful not to burn.
- 4
Add marinated pork belly to the pot and sear on all sides.
- 5
Add the remaining 2 tbsp fish sauce and 200ml water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 60 minutes, or until pork is tender.
- 6
Add the peeled quail eggs to the pot and simmer for another 15-20 minutes, allowing them to absorb the sauce.
- 7
Adjust seasoning with salt if needed. Serve hot with steamed rice.
