Cast your eyes over to that succulent pork belly and soy-infused eggs. Now imagine finding the house FILLED with braising aromas from your kitchen and secretly knowing that dinner will be unbelievably delicious!
Vietnamese Braised Pork Belly and Eggs in Coconut Water Recipe
Vietnamese Braised Pork Belly and Eggs in Coconut Water is a favourite I can always go back to. Traditionally, it’s served during the Lunar New Year and accompanied with a bowl of fragrant Jasmine rice. For our family, Grandma’s always made it throughout the year and I honestly wouldn’t have it any other way.
What you'll need for this Vietnamese classic
How to make Vietnamese Braised Pork Belly and Eggs in Coconut Water
To start, peel your hard boiled eggs and set them aside. I did specify ten eggs in the recipe, but that’s really up to you. If you’re not into eggs, you can simply skip it or use fewer. I must urge you to rethink that, though! Once the eggs soak up all the braising juices, they become the star of the show. Everyone I know loves the eggs!
When your eggs are peeled, wash the pork belly and cut them into chunks. Grandma’s always served this dish with thick-cut pork belly (about 5cm or 2″ thick) but I know some families like it cut a little smaller. Again, it’s up to your preference.
This next step does require some finessing, but trust me – if I can do it, so can you.
Get your coconuts and a cleaver ready. It’s time to crack them open!
I recommend that you line the floor with old newspaper or catalogues to save you from having to clean up too much.
Lay the coconut on its side and chop your cleaver down about 3cm (or 1″) from the coconut’s point. Rotate the coconut and repeat until the whole tip is detachable.
You can then use your hands to pull the top off and pour the juice into a cup or bowl.
Now that all the prepping is done, we can move onto the cooking!
Make sure your pot is on a high heat and add the sugar. Stir it continuously. When it begins clumping together, add a tablespoon of water to being caramelising the sugar. Repeat this step until you have a caramel sauce.
Add the fish sauce and give it a good stir.
Pour in 3/4 cup water to thin out the sauce.
Add the hard boiled eggs. Try to coat the eggs in the sauce by rolling them in the pot. You’ll need to wait for the eggs to turn golden before taking them out to set aside.
After the eggs have been taken out, add the pork belly in. Give it a stir until all pieces have been coated with the sauce.
To the pot with coconut juice, add the pork belly in. Add the chicken bouillon powder and any additional fish sauce in to taste. Give it a good mix and place the lid partially on.
When the braising reaches a boiling point, lower the heat so that it gently simmers for at least 20 minutes.
The meat should be tender by now, which is the ideal time to add in the golden eggs.
Let the dish braise for another five minutes and it’s ready to serve with your favourite rice!
I hope you love this dish as much as our family does!
More CLASSIC Vietnamese side dishes!
- Vietnamese Fried Fish with Tomato Sauce (Cá Chiên Sốt Cà Chua)
- Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp)
- Stuffed Bittermelon Soup (Canh Khổ Qua)
- Vietnamese Grilled Pork Chops (Sườn Nướng)
- Vietnamese Pork Mince
- Tôm Rim (Vietnamese Caramelized Shrimp)
Fill up your bowl of rice and dig into the most comforting Vietnamese food experience!
Lots of Love,
Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho)
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