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Thịt Kho Trứng — Vietnamese Braised Pork & Eggs
Hoofdgerecht

Thịt Kho Trứng — Vietnamese Braised Pork & Eggs

1 u 40 minVoor 6Nutri-Score C€€
van @sonandtina129 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • pork belly (cut into large chunks)Vlees1,1 kg
  • fish sauceVoorraadkast80 ml
  • saltKruiden en specerijen3 g
  • sugarVoorraadkast12 g
  • ground black pepperKruiden en specerijen2 g
  • chicken bouillon powder (optional)Voorraadkast6 g
  • MSG (optional)Voorraadkast4 g
  • garlic (finely minced)Groente en fruit4 stukken
  • shallot (finely minced)Groente en fruit1 stuk
  • thick soy sauceVoorraadkast3 ml
  • unsweetened coconut waterDranken1,1 liter
  • eggs (boiled and peeled)Zuivel8 stukken
  • steamed jasmine rice (for serving)Granen600 g

per portie

Voedingswaarden

517kcal

Koolhydraten
10 g
Eiwitten
22 g
Vetten
43 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Steelpan
  • Mengkom
  • Schuimspaan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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