Coconut Pork Belly and Eggs (4)

A Vietnamese melt in the mouth braised dish from Jeremy Pang’s ” Simple Family Feasts”.

Coconut Pork Belly and Eggs (4)
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Coconut Pork Belly and Eggs (4)
Print Recipe
  1. Boil the eggs in a saucepan of boiling water for 7 minutes. Drain then run under cold water until cool enough to peel then submerge in cold water to cool fully. Peel, halve and set aside.
  2. For the syrup melt the palm sugar in a saucepan on a medium high heat until bubbling but not burning. Pour in the coconut water, bring to a vigourous boil and boil for 3-4 minutes until it is the consistency of runny honey. Remove from the heat and scrape into a small bowl.
  3. Mix the stock ingredients together in a large jug.
  4. Build your WOK CLOCK. Start at 12 ocklock with the shallots followed by the garlic, black peppercorns, the syrup, pork belly and ribs, the stock, boiled eggs and lastly the fish sauce.
  5. Heat 1-2 tbsps coconut oil or vegetable oil in a large saucepan to a medium heat then add the shallots and fry for 1-2 minutes. Add the garlic and fry for 30 seconds then add the black peppercorns. Pour in the syrup and bring to a vigourous boil.
  6. Once the liquid has reduced slightly and starts to get a little stickier add the pork belly and ribs and fold through, coating each piece of pork with the syrup. As the pork starts to caramalize and brown pour over the stock, scraping the bottom of the pan with a wooden spoon to deglaze.
  7. Bring to a boil, then reduce the heat to low , cover and simmer for 45 minutes. Remove the lid and simmer for another 45 minutes until tender.
  8. Increase the heat to medium and add the eggs, covering each one in the sauce. Simmer for 20-30 minutes, reducing and caramalizing the sauce again until it reaches the same syrupy consistency as before.
  9. Season to taste with the fish sauce and serve with a bowl of rice or vermicilli.
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