🇻🇳 Vietnam · Food
Vietnamese Braised Pork with Eggs
By eatmundo · August 4, 2026
🇻🇳 VNA 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
check them off as you prepareHow 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
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.
🇻🇳 VNMundo Match
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