Vietnamese Braised Pork Belly with Eggs

A STAPLE in Vietnamese families! HANDS DOWN!

How come we don’t ever see this dish at vietnamese restaurants? I don’t have an answer, actually. It’s a shame, really. It’s such a comforting dish that needs to be introduced to the public and I’m hereeeee to share our beloved mama’s recipe!

What you’ll need:

• 6-10 eggs (I eat two eggs per serving)

• 1-2 lbs slab of pork belly WITH SKIN (you can find this at your local asian market)

• 1/4 cup fish sauce ( I use this: Barbie’s fav fish sauce )

• 4 star anise spice (Get yours here!)

• 1/3 cup white sugar

• 1/3 cup water

• 1 can of Coco Rico (Here’s where I get mine:)

• Dry chili flakes

• Black Pepper

  1. In a deep skillet pan, add sugar and stir until melted and add water. Let simmer until sugar/water mixture is golden brown.

  2. Boil water and add chopped pork belly and a dash of vinegar. Cook for 10 minutes and drain. Wash pork belly.

  3. Add pork belly into sugar mixture on medium heat and continuously stir until fully coated.

  4. Add fish sauce, star anise, dry chili flakes, and black pepper, and can of Coco Rico. Stir.

  5. Cover lid and let simmer (braise) for 45 minutes, stirring occasionally.

  6. In a separate pot, boil eggs, peel, and add to braised pork belly.

  7. Stir and braise for another 6 minutes.

  Eat over white rice with cucumbers or any other veggies of choice. This dish is braised and will be pretty salty. If you prefer it more on the sweeter side, add more sugar.

• DISCARD STAR ANISE SPICE afterwards. Not edible - and only used to get flavor from.

  ENJOY!