Vietnamese braised pork with hard-boiled eggs in coconut water
Braised pork with hard-boiled eggs also known as : thit kho nuoc dua or thit kho tau, thit ko riu, thit kho trung. This dish usually cooked in the Tet holiday (Vietnamese Lunar New Year ) and served with fresh cabbage, bean-sprouts pickles, pickled spring onions and steam rice or sometimes rice-paper.
1kg boneless pork shoulder (or pork bellyÂ 1:1: fat : meat)
5 hard-boiled duck or chicken eggs, shelled.
4-5 cup coconut water
1/2 cup fish sauce
4 cloves of garlic, mashed
Cut pork into 4-5 cm pieces. Marinate the pork with mashed garlic + sugar + salt + fish sauce. Let stand to marinate for 1 hour.
In a saucepan, cook the marinated pork to sear and browned all sides .Add the coconut water. Bring to the boil and reduce to very low heat.Skim any scum floating on the surface.Keep simmer until the meat is tender .Add the boiled eggs . Cook for another 30 minutes.Season to taste.Â Serve hot with rice.
-The hard-boiled eggs maybe pre-fried before adding to the simmered pork
-Scrub the pork with lemon juice before marinating .
-For some people pork belly is favourite for the dish.
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