Ingredients
Scale
Pork
- 700g pork belly (1.5lb)
- 1 can quail eggs or 4 chicken eggs
- 1 spring onion, thinly sliced
- 1 1/2 cups coconut soda, or coconut water
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
Sauce
- 3 tbsp brown sugar
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 1/2 tsp ground black pepper
- 1/2 tsp chicken bouillon powder
- 1/4 tsp YumYum, or MSG
Instructions
- Cut the pork belly into bite-sized pieces. If using chicken eggs, boil and peel them; if using quail eggs, simply drain the can.
- Heat a wok over medium heat. Add the brown sugar and stir continuously until it melts and turns a deep amber color, forming a caramel base.
- Immediately add the pork belly to the caramel, stirring to coat the meat evenly. Cook for about 5 minutes until the pork is browned on all sides.
- Push the pork to one side of the wok. Add the vegetable oil, spring onion and minced garlic to the other side. Sauté the garlic until fragrant, then mix it with the pork.
- Pour in the oyster sauce, fish sauce, ground black pepper, chicken bouillon powder, and YumYum (or MSG). Stir everything together to combine the flavors.
- Pour in the coconut soda or coconut water, and add the quail or chicken eggs. Bring the mixture to a boil, then reduce the heat to low. Cover the wok and let the pork simmer for about 30-40 minutes, or until the meat is tender.
- Once the pork is tender and the sauce has thickened, remove from heat.
- Serve the Thịt Kho hot with steamed rice. Enjoy the rich, savory flavors of this traditional Vietnamese dish!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pork
- Method: Easy
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 4182
- Sugar: 31.1 g
- Sodium: 94825.8 mg
- Fat: 410.8 g
- Carbohydrates: 44.4 g
- Fiber: 3.2 g
- Protein: 76.1 g
- Cholesterol: 598.4 mg