Cơm Thịt Kho Tàu (Southern Vietnamese Style)
Món truyền thống · Vietnamese
A richer, sweeter variation of the classic braised pork and eggs, popular in Southern Vietnam, often featuring coconut water for added sweetness and depth.
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
- Eggs6
- Fish sauce4 tbsp
- Coconut water2 cups
- Sugar4 tbsp
- Shallots2
- Garlic3 cloves
- Black pepper1 tsp
- Salt1 tsp
Các bước
- 1
Boil eggs until hard-boiled, peel, and set aside.
- 2
Cut pork belly into 2-inch cubes.
- 3
Mince shallots and garlic.
- 4
In a pot, heat sugar over medium heat until caramelized.
- 5
Add pork belly and stir to coat. Cook until lightly browned.
- 6
Add minced shallots and garlic, sauté until fragrant.
- 7
Pour in fish sauce, coconut water, salt, and black pepper. Bring to a boil.
- 8
Reduce heat to low, cover, and simmer for 1.5 hours, or until pork is very tender.
- 9
Add the peeled hard-boiled eggs. Continue to simmer for another 20 minutes.
- 10
Serve hot with steamed rice.
