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๐Ÿ‡ป๐Ÿ‡ณ Vietnam ยท Food

Vietnamese Braised Pork with Eggs

โฑ 45 min
A great way to spend your free time
๐Ÿ”ฅ 420 kcal
Hearty helping
๐Ÿฝ 4 servings
Great for the family

By eatmundo ยท August 4, 2026

Vietnamese Braised Pork with Eggs๐Ÿ‡ป๐Ÿ‡ณ VN

A quintessential comfort dish featuring tender pork belly and boiled eggs simmered in a rich coconut-infused caramel sauce. It is the hallmark of home-cooked Vietnamese family meals, especially during Tet.

Ingredients

How to Make It

  • 1

    Hard boil the 4 duck eggs for 8 minutes, then peel and set aside.

  • 2

    Cut 500g pork belly into 4cm cubes, ensuring a good ratio of fat to meat.

  • 3

    In a heavy-bottomed pot, melt 2 tbsp sugar over medium heat until it turns a deep amber caramel color.

  • 4

    Add minced garlic and shallot to the caramel, stirring quickly for 30 seconds until fragrant.

  • 5

    Add the pork cubes and sear until they are coated in the caramel and golden brown on all sides.

  • 6

    Pour in 500ml coconut water and 4 tbsp fish sauce, ensuring the pork is just covered by the liquid.

  • 7

    Simmer gently over low heat for 30 minutes, skimming off any foam that rises to the surface.

  • 8

    Gently add the peeled eggs to the pot and continue to braise for another 15 minutes until the sauce has reduced and thickened.

Frequently Asked Questions

What is Vietnamese Braised Pork with Eggs?+

Vietnamese Braised Pork with Eggs is a Vietnamese stew consisting of pork belly and duck eggs simmered in coconut water, fish sauce, and aromatics. It is a staple household dish typically served with steamed rice during family meals or the Lunar New Year.

Can I use chicken eggs instead of duck eggs?+

Yes, chicken eggs are a perfect substitute, though duck eggs are preferred for their larger size and richer yolk.

How do I avoid burning the caramel?+

Keep a very close eye on the sugar; once it reaches a deep amber color, add the aromatics immediately to stop the cooking process.

What is the best cut of pork?+

Use pork belly with the skin on for the best balance of melt-in-the-mouth fat and savory meat.

How long can I store this?+

It tastes even better the next day and can be refrigerated for up to 3 days, provided it is reheated thoroughly.

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