Braised pork with boiled eggs

Braised pork with boiled eggs

Thit heo kho tau

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g boned pork belly
3 garlic cloves, smashed and chopped
2 tablespoons fish sauce, or more to taste
1 rounded teaspoon sugar
1-2 tablespoons vegetable oil
2 shallots
or 1/2 brown onion, chopped
the juice from 1 green coconut or 1 can coconut juice or water
1 teaspoon Caramel colouring, to taste
4 hard-boiled eggs, peeled

Method

  1. Cut the pork belly into slices 1 cm thick then into 4 cm pieces. Mix the garlic with the fish sauce and sugar to make a marinade. Add this to the meat, mix well and marinate for a while. Heat the oil in a saucepan, add the shallots and stir-fry until soft. Add the meat lifted out of its marinade and stir-fry until it is brown on the outside. Add the remaining marinade, enough coconut juice (or water) just to cover, then the caramel. Bring to the boil. Taste and adjust the seasonings, put on a lid, lower the heat and simmer gently for about an hour. By this time the gravy should have reduced somewhat, but not too much. Add the hard-boiled eggs and simmer for another half hour, until the meat is very tender. Lift out the meat and eggs and put into a bowl. Halve the eggs and serve with a Herb salad plate, Pickled beansprouts and rice.
Tags:
SBS
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