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Thịt Kho Trứng — Vietnamese Braised Pork & Eggs
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Thịt Kho Trứng — Vietnamese Braised Pork & Eggs

1 h 40 minPara 6Nutri-Score C€€
de @sonandtina129 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • pork belly (cut into large chunks)Carne1,1 kg
  • fish sauceDespensa80 ml
  • saltEspecias3 g
  • sugarDespensa12 g
  • ground black pepperEspecias2 g
  • chicken bouillon powder (optional)Despensa6 g
  • MSG (optional)Despensa4 g
  • garlic (finely minced)Frutas y verduras4 piezas
  • shallot (finely minced)Frutas y verduras1 pieza
  • thick soy sauceDespensa3 ml
  • unsweetened coconut waterBebidas1,1 litros
  • eggs (boiled and peeled)Lácteos8 piezas
  • steamed jasmine rice (for serving)Cereales600 g

por ración

Nutrición

517kcal

Carbohidratos
10 g
Proteínas
22 g
Grasas
43 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Cazo
  • Bol
  • Espumadera

paso a paso

Preparación

  1. Cut the pork belly

    • Cut the pork belly into large, roughly equal chunks.
    • Keep the pieces fairly big, as they will shrink while braising.
    Paso 1

  2. Marinate the pork

    • Season the pork with fish sauce, salt, sugar, black pepper, chicken bouillon powder, MSG, garlic, shallot and thick soy sauce.
    • Mix well and let it marinate.
    Paso 2

  3. Boil and peel the eggs

    • Bring water to a boil and carefully add the eggs.
    • Cook the eggs, then transfer them to cold or ice water.
    • Peel the eggs and set aside.
    Paso 3

  4. Cook the marinated pork

    • Add the marinated pork along with all of the marinade to a clean pot.
    • Cook until the garlic and shallot become fragrant.
    Paso 4

  5. Simmer with coconut water

    • Add the coconut water and bring everything to a simmer.
    • Cook uncovered over medium heat, skimming off any foam or impurities that rise to the surface.
    Paso 5

  6. Add the eggs and finish

    • Add the peeled eggs and gently push them down into the broth.
    • Continue simmering uncovered, rotating the eggs occasionally so they absorb the broth evenly.
    • Once the pork is tender and the eggs have taken on color, taste the broth and adjust the seasoning.
    Paso 6

  7. Serve

    • Serve with hot jasmine rice and plenty of the broth spooned over the rice.
    • Add Thai chili on the side if you like spice.
    Paso 7
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