Braised Pork Belly in Coconut Water With Quails Eggs (My Vietnamese Kitchen) — Uyen Luu
Braised pork belly in coconut water with quails eggs, seasoned with fish sauce and chili—perfect for a special dinner or rice side dish.
Ingredients
- 600g pork belly, skin removed, sliced and chopped into inch or less cubes
- 12 quails eggs and/ or 4 chicken eggs, hard boiled, peeled
- 3 asian shallots or medium onion, finely chopped
- 3 cloves garlic – finely chopped
- 4 birds eye chillies, whole
- 400ml of coconut water
- 2 tbs coconut caramel
- 5 tblsp premium quality fish sauce to season
- pinch of black pepper
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