How to make THOM KEM | BRAISED PORK & EGGS | House of X Tia x Chef Ann Ahmed #laofood #laos

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based protein alternative while canned fish is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a healthier citrus option, while vinegar is a cost-effective souring agent.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt water

Soy sauce provides umami flavor without fish, while salt water is a basic substitute.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

Cube the pork belly into even pieces for uniform cooking.

Add pork cushion to balance the fat content.

Caramelize sugar in a large pot until golden brown, stirring continuously.

In a separate pot, heat oil and sauté garlic, ginger, and star anise until fragrant.

Once sugar is caramelized, add water to the pot and let it come to a simmer.

Add the cubed pork belly to the simmering mixture to cook.

After the pork belly has slightly cooked, add the remaining pork.

Season the sauce with salt, soy sauces, and fish sauce; let it simmer.

Once the pork is cooked through, add black pepper and mix into the sauce.

Simmer the dish for 1 hour or until tender, adding quail eggs 15 minutes before cooking time is up to color them brown.

Serve over rice, optionally adding freshly cracked black pepper or tii chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens