Vietnamese Caramel Pork Belly
Ingredients
- 6 large eggs
- 1 kg pork belly skinless
- 2 tablespoon fish sauce
- ½ cup of packed brown sugar
- 400 ml coconut milk
- 1 tablespoon of water
- 200 grams pickled carrots
- green onion slants for garnish
- coconut rice
Instructions
- Firstly, cut the pork belly into 1 inch cubes and set aside.
- Next, set a wok on medium heat with brown sugar and water. When the sugar has melted and looks like caramel, add the coconut milk and fish sauce.
- Add the pork belly to this and bring to an energetic simmer. Simmer for 1.5 hours uncovered and only mix 1-2 times.
- While simmering, get a medium pot of water to a boil and add the eggs for ~7 minutes. When the eggs are cooked, place into an ice water to cool.
- Serve over rice and with your choice of vegetables to garnish!
