Thịt Kho Tiêu Trứng Cút (Braised Pork Belly with Quail Eggs)
85% chuẩn vị · Vietnamese
A popular variation of Thịt Kho Tiêu, this version adds the delightful addition of quail eggs, which absorb the rich, savory sauce beautifully. It's a hearty and flavorful dish perfect for family meals.
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Nguyên liệu
- Pork belly400g
- Quail eggs12-15, hard-boiled and peeled
- Fish sauce3 tbsp
- Sugar2 tbsp
- Water1/2 cup
- Shallots2 cloves, minced
- Garlic2 cloves, minced
- Black peppercorns1 tsp, freshly cracked
- Vegetable oil1 tbsp
- Scallions2, chopped for garnish
Các bước
- 1
Cut pork belly into 1-inch cubes. Marinate with fish sauce, sugar, minced shallots, minced garlic, and half of the black pepper for at least 30 minutes.
- 2
Heat vegetable oil in a pot or clay pot over medium-high heat. Add the marinated pork and sear until browned.
- 3
Add water and the peeled quail eggs to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until the pork is tender.
- 4
Uncover and continue to simmer for another 10-15 minutes to allow the sauce to thicken.
- 5
Stir in the remaining black pepper. Taste and adjust seasoning if needed.
- 6
Serve hot, garnished with chopped scallions.
