How to Make: Braised Pork Belly and Eggs (Thịt Kho Trứng)

Cut 2 lbs of partially frozen pork belly into big chunks.

Par boil the pork belly for about 10 minutes to remove impurities.

Wash and rinse the pork under cold water.

Marinate the pork with 1 tablespoon of minced garlic, 2 tablespoons of fish sauce, chopped tii chilies, salt, and pepper. Mix well and let it marinate in the fridge for at least 30 minutes.

Hard boil 8 eggs, then peel them by rolling them around to remove the shell easily.

Make the caramel (Nook Mau) by heating 3 tablespoons of sugar on medium-low for 5 to 7 minutes while stirring occasionally.

Add the marinated pork belly to the pot to brown for a few minutes.

Add a whole can of Coco Rico to the pot to add flavor and tenderize the pork.

Add enough water to cover the pork, then season with 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, and 2 tablespoons of fish sauce.

Bring the mixture to a boil and skim off any impurities.

Let it simmer on low for about 1 hour.

Add the hard-boiled eggs and simmer for another 30 minutes or until the pork is fork tender.

Serve with rice.

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