Back to 6 servings 2.5 lb pork belly, skin off, cut into 1 1/2 x 1-inch pieces 6 eggs, hard-boiled, peeled 1.5 cups coconut water, no pulp, plus more as needed to just cover the pork 0.5 cup sugar, for caramel 0.25 cup fish sauce, use a good-quality brand 2 tbsp garlic, minced 1 large shallot, minced 1 tbsp ginger, minced 1 tbsp coarsely cracked black peppercorns, plus more to taste 2 tbsp neutral cooking oil 0.5 tsp salt, plus more to taste 2 green onions, thinly sliced, for garnish 1 green jalapeño, halved, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Blanch the pork belly: cover with water, add 1 tablespoon salt, bring to a boil and cook 8 to 10 minutes, until impurities foam to the surface. Drain in a colander and rinse the pork well.2 Step 2: Hard-boil the eggs: lower the eggs into boiling water and cook about 9 minutes, then transfer to ice water for 5 minutes and peel.3 Step 3: Preheat a wide heavy stainless steel pot over medium-high heat for 2 to 3 minutes, then add the sugar in an even layer and let it melt, swirling gently, until it turns a deep amber caramel (about 380°F / 193°C) without burning.4 Step 4: Lower the heat to medium, add the blanched pork and cracked peppercorns, and stir to coat in the caramel. Brown the pork on all sides, about 15 minutes, working quickly so the sugar does not scorch.5 Step 5: Add the garlic, shallot and ginger and stir for 1 to 2 minutes until fragrant. Add the fish sauce, half the green onions if desired, and the halved jalapeño, then pour in enough coconut water to just cover the pork.6 Step 6: Bring to a boil, then reduce to a gentle simmer, cover partly and cook 45 minutes to 1 hour until the pork is fork-tender and most of the fat has rendered. Skim off any excess fat and scum from the surface as it rises.7 Step 7: Nestle the peeled hard-boiled eggs into the broth, spooning liquid over them so they are coated. Simmer uncovered 15 to 30 minutes until the sauce has reduced to a glossy, thick consistency and the eggs are richly colored.8 Step 8: Taste and adjust with salt, fish sauce and black pepper. Garnish with the remaining green onions and serve hot with steamed white rice, spooning sauce over the rice and letting diners halve the eggs.getsaucepan.com/r/b3ae3f50-7d1a-5330-8be8-7c39282a2830
Cook this in Saucepan Thịt Kho Trứng (Vietnamese Caramel Pork and Eggs) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
