How to Make Braised Pork Belly with Quail Eggs in Coconut Water

Prepare the Pork

Soak the pork in diluted salt water to clean and deodorize it, then rinse thoroughly and let it drain. Alternatively, you can blanch the pork briefly, rinse it again, and let it dry.

Once the pork is dry, cut it into chunks of your desired size, but avoid cutting too small as the meat may break apart during braising. Typically, Cookbeo cuts the meat into pieces about 2.5 cm thick.

When braising pork with quail eggs, the pieces are usually cut smaller compared to traditional caramelized pork (thịt kho tàu). For thịt kho tàu, cut the pieces larger and thicker.

Marinate the Pork

Finely chop the shallots and chilies, then place them in a mortar. Add 2 teaspoons of salt and 2.5 teaspoons of sugar, and pound the mixture into a paste.

After pounding, mix the paste with the pork and add the following ingredients:

• 1 teaspoon ground pepper
• 3 tablespoons fish sauce
• 1 teaspoon MSG
• 2 tablespoons soy sauce
• 4 tablespoons caramel sauce
• 3 tablespoons lime juice. Lime helps the pork become aromatic, clear, and tender more quickly.
• Add 1 tablespoon of cooking oil

Mix well and let the pork absorb the flavors for at least 30 minutes.

Boil the Quail Eggs

Place the quail eggs in a pot, add water to cover them, and bring to a boil. Keep the heat moderate to prevent the eggs from cracking. Once the water reaches a boil, reduce the heat and simmer for about 6 minutes until the eggs are fully cooked.

After boiling, cool the eggs and peel them.

To make peeling easier and prevent the eggs from cracking, gently tap around the shell before peeling it off. Place the peeled eggs in a separate bowl.

In addition to quail eggs, you can also use duck eggs or chicken eggs for this dish.

Cook the Braised Pork with Quail Eggs

Add 2 tablespoons of cooking oil to a pot. Once the oil is hot, add the pork and stir-fry over high heat to brown the edges and firm up the meat. This helps ensure the pork remains intact during the braising process.

When the pork is browned and firm, pour in the marinade and coconut water. Use enough coconut water to fully cover the pork, about 1.3 liters in this case.

Bring the pot to a boil over medium heat, then skim off any foam and reduce the heat to low, allowing it to simmer gently.

To keep the broth clear and free of impurities, place a clean banana leaf or jackfruit leaf over the pork. The leaf will absorb any impurities and add a subtle fragrance to the dish.

Since coconut water is used, monitor the heat closely to avoid a rapid boil, which can cloud the broth and darken the pork due to the sugars in the coconut water.

Braise the pork for at least 45-50 minutes to allow the flavors to meld and the pork to become tender. If you have more time, braising for over an hour will make the pork even more tender and flavorful. Cookbeo usually braises the pork for over an hour.

After about an hour of braising, when the pork is tender, add the quail eggs and continue cooking for another 8-10 minutes. Adding the eggs later ensures they don't become tough from overcooking, and their color remains appealing. At this stage, you can adjust the seasoning with salt and fish sauce to taste. Cook for a few more minutes, then turn off the heat and serve.

If you prefer a richer color, after adding the eggs and cooking for 10 minutes, pour off most of the broth into a separate bowl. Continue cooking the remaining pork over higher heat to give the meat a darker, more caramelized color.

The braised pork with quail eggs is fragrant and visually appealing. The pork skin is glossy and brown, the fat is translucent, and the meat is a rich red. The flavors are savory, slightly sweet, and full-bodied.

The quail eggs are tender, with a creamy yolk. The dish is a perfect blend of the subtle sweetness of coconut water, the savory depth of fish sauce, and the warmth of chili and pepper, creating an irresistible flavor.

Happy cooking! Enjoy this delicious braised pork belly with quail eggs!