Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerThit Kho Trung (Braised Pork Belly & Eggs)A Vietnamese braised dish of pork belly and soft-boiled eggs simmered in a dark caramel fish sauce with coconut water, served over rice.total1 hr 30 minprep30 mincook1 hrservings4Original recipe on cheftu.comKeep this recipeAdd a copy of Thit Kho Trung (Braised Pork Belly & Eggs) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsIngredientsPork Belly (Skin-off and cut into 1" cubes)Soft Boiled EggsCoconut Water (no pulp)Organic Cane SugarSon Fish SauceMinced GarlicCooking OilMinced GingerCoarse Vietnamese Black PeppercornsSliced Green OnionsGreen Jalapeno (cut in half)Kosher SaltStepsClear checksTap an ingredient or step to check it off.1Step 1: Bring a medium-sized pot of water to a boil.2Step 2: Season the pot of water with 1 tbsp. of Kosher salt.3Step 3: Add the fresh, cubed pork belly to the pot.4Step 4: Bring the pot to a simmer. And allow it to simmer for 10 minutes.5Step 5: Strain and remove the blanched pork belly from the pot.6Step 6: Set aside.7Step 7: Place eggs into Air Fryer Basket.8Step 8: Set Air Fryer to 300F for 9 minutes. *non-preheated*9Step 9: After 9 minutes, remove the eggs from the Air Fryer and add them to an ice bath for 5 minutes.10Step 10: Peel the eggs under running water. (tip: use a spoon)11Step 11: Set aside.12Step 12: Preheat a wide-based, heavy bottom pot (stainless steel) on medium-high heat for 2-3 minutes.13Step 13: Add a few drops of water to the pot. If the drops evaporate upon contact with the pan, add 2 tbsp of cooking oil to the pan.14Step 14: Pour ½ cup of organic cane sugar into preheated hot Gently swirl the pot over medium heat until all the sugar has dissolved. (3-5 minutes)15Step 15: Gently swirl the pot over medium heat until all the sugar has dissolved. ( 3-5 minutes)16Step 16: Check the caramel temperature.17Step 17: Swirl gently until the temperature reaches 380℉ (Dark Caramel).18Step 18: Turn the heat down to medium.19Step 19: Immediately add the blanched pork belly.20Step 20: Add 1 tbsp of coarsely cracked black peppercorns.21Step 21: Continue to cook the blanched pork belly in the fish sauce caramel until all sides of the pork belly have caramelized. (15 minutes)22Step 22: Add ¼ cup of Son Fish Sauce, 2 tbsp of minced garlic, and 1 tbsp of minced ginger, and a jalapeno split lengthwise.23Step 23: Add the soft-boiled eggs.24Step 24: Add eight fl oz. of coconut water.25Step 25: Bring the pot up to a simmer.26Step 26: Braise the pork for 15 minutes. (cook longer, if you want it to thicken)27Step 27: Garnish the pot with scallions.28Step 28: Transfer to a shallow bowl for serving.29Step 29: Serve with rice.30Step 30: Invite diners to halve the eggs themselvesgetsaucepan.com/r/4af0e9e1-b60d-4de4-a393-3627a73c35bd · Original: https://cheftu.com/recipelibrary/thitkhotrung
