Vietnamese Braised Pork and Eggs
Serves 460 mins prep90 mins cook
A delightful Vietnamese dish made with braised pork shoulder and quail eggs, marinated in flavorful ingredients, and served hot with rice. The dish combines tender pork with the deliciousness of quail eggs, offering a unique twist to traditional recipes.
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What you need
Instructions
1: Marinate your parboiled pork shoulder/butt with the seasoning ingredients (shallots, garlic cloves, fish sauce, dark soy sauce, chicken powder, sugar) for at least 1 hour, preferably overnight. 2: In a medium 3 qt pot, add 2 tbsp oil and heat to medium-high. 3: Add the 2 tbsp sugar and slowly allow it to caramelize - approximately 3 minutes, monitoring closely to prevent burning. 4: Add the marinated pork and combine well for 2 minutes. 5: Add the coconut soda, adding enough water to cover the meat mixture, and bring to a boil before lowering the heat to low. Allow to cook for 1.5 hours, adding water as needed. 6: In a separate pot, boil the 12-15 quail eggs until well-done (approximately 10 minutes total). 7: Peel your boiled eggs and set them aside. 8: After your pork has been braising for 1.5 hours, add the boiled eggs and continue to braise for another 10 minutes. 9: Serve hot with a side of rice and pickled mustard greens.View original recipe