Vietnamese Braised Pork with Eggs | Tender Pork, Clear Coconut Sauce, Pure Flavor

Hello welcome everyone to Nau An Ngon TV Today I'll share with you the recipe for braised pork belly also known as braised pork with eggs made without heavy or complex seasoning to preserve the natural flavor of the por Tender braised pork with a naturally beautiful color delicate flavor clear sauce with strong traditional character Inside it remains rich and juicy never dry It pairs perfectly with hot rice and will make you eat through bowl after bowl Now let's head to the kitchen together Today I've prepared here a two-pound cut of pork belly with ribs still attached This type of rib cut still has cartilage clinging to it It looks incredibly appetizing Since this dish is slow-cooked please choose sirloin cuts where the fat and lean meat are naturally connected like this Just make sure the bundles don't come apart when you store them I already washed the meat thoroughly with salt water and let it drain Now I'll slice the meat I'll cut the block a bit smaller so the meat doesn't fall apart when stewing Each piece of meat weighs about 100 grams if you prefer you can cut them larger And first I'll marinate it separately with sugar so the meat develops a subtle sweet base flavor that infuses into the fat And once again when braised with salt it doesn't become tough and dry when stewing so here I'm using four tablespoons of sugar Corresponding to 40 grams I marinate it separately with sugar for about 15 minutes Now I'll make the dye solution I'm using 2 tablespoons of sugar which is 20 grams and adding just a little water enough to moisten the sugar Then gently shake like this During cooking don't stir with chopsticks or anything else To prevent clumping and avoid crystallization okay Start by turning the heat high until the sugar begins to turn golden then reduce the heat and as soon as the sugar turns a golden-brown color quickly turn off the heat Add a little water to cool it down and dilute the sugar so it doesn't burn That's the marinade color Now I'll marinate it directly into the meat Now I'm adding 70 grams of fish sauce Equivalent to 7 tablespoons Since I'm using only fish sauce to create the salty flavor It might be a bit too much though Next I add about a teaspoon of black pepper Just a bit more for extra aroma That's all the seasoning I use for marinating—nothing fancy To enhance the authentic flavor of the meat without overpowering its natural aroma Now I'll let the meat marinate for at least an hour before braising— marinating long enough also contributes to the dish's distinctive flavor Wrap it back up and let it marinate at room temperature Meanwhile I'm preparing the purple onions Here I have three small purple onions Not too many just enough to create a subtle fragrant aroma Just chop it up finely okay Next I'll boil the eggs I've got seven chicken eggs ready here To prevent the eggs from bumping into each other while boiling you should pour water up to the level of the egg surfaces Add a pinch of salt to prevent cracking during boiling Boil the eggs for about 9 minutes And don't cover the pot Then soak the water in cold water for about 5 minutes to make it easier to peel To easily and cleanly peel an egg crack the shell as finely as possible the smaller the cracks the softer the shell becomes Peel quickly without pulling along a piece of the white To help the eggs absorb the seasoning while braising poke a toothpick into the egg about 3 to 4 times but only through the white part Do not insert too deeply I've marinated the meat for about an hour now Now I'll sear it briefly before braising I'm preparing a slightly wider skillet and sautéing the minced garlic until fragrant I don't marinate the meat with raw onions directly because I don't want the strong smell of raw onion to overpower everything Next I'm adding all the meat to the pan to sear it a bit I'm keeping the heat slightly high to help the meat firm up and release its moisture If the meat releases liquid simmer it down until all the liquid has been absorbed into the meat Now place the meat into the pot to braise And the best braised pork should have conut water of course Today since I bought a 1-liter bottle of conut water here I’ll drink it all right away I pour a little into the bowl to rinse off the marinade Then pour all the conut water back into the pan to bring it to a boil—you can use the water from just one conut However today I managed to buy one liter so I'll use it all up right away Add 2 servings of fish stew with fish sauce here Corresponding to 2 Mega Now bring the conut water to a gentle boil or just hot then pour it into the meat pot Simmering the meat in hot water preserves its natural sweetness prevents shock from sudden heat and keeps the meat tender without becoming tough or rubbery during the braising process Add a little more boiling water to fully cover the meat So it doesn't dry out during the long cooking process First turn up the heat a bit to get the water boiling quickly When the water comes to a boil skim off all the foam and scum that rise to the surface like this To keep the broth clear And I won't cover the pot while simmering to prevent the liquid from becoming cloudy instead I'll use a piece of parchment paper to cover the top The meat surface will stay moist and the dish will taste even better If you're in the countryside you can cover it with banana leaves or jackfruit leaves which will make it incredibly fragrant Otherwise just close the lid and leave it slightly ajar Now I'll let the braised meat simmer for about an hour Simmer over low heat to prevent rapid evaporation traditional braised pork should be cooked long enough for the meat to become tender and the flavors to meld with the sauce That's when you truly get the authentic flavor of this dish After the meat has simmered for about an hour I open the pot and gently flip the pieces turning the ones at the bottom to the top And add the eggs then simmer on low heat for another 30 minutes—just enough time to cook the eggs for about 30 minutes before turning off the heat to preserve their richness If cooked too long the egg whites tend to become tough and rubbery Oh I'll add a few more chili peppers Leaving them whole won't make the broth spicy If eating spicy food people usually pair it with pickled chili—extremely delicious Well then after a total of 30 minutes of simmering my braised pork dish is finally ready You can see the meat has developed a naturally beautiful color And the meat remains in whole pieces not falling apart See the braised meat still has a certain tenderness but isn't mushy Inside the meat remains juicy and rich in every bite if you don't have conut water you can braise it with boiling water And adding a bit more sugar makes the dish even more flavorful However using conut water results in the most delicious braised pork belly dish There is a distinctive refreshing sweetness and aroma The sauce should be clear and slightly thin like this if you prefer a stronger flavor you can reduce it a bit more That's it — I've shared the complete method for making braised pork with eggs also known as braised pork with eggs using simple ingredients and straightforward steps Retains the original flavor of the meat not overly dominated by external ingredients this stew can be divided into individual portions for multiple servings Store in the refrigerator and enjoy gradually it 's especially delicious when eaten with warm rice Thank you all for your support and attention If you like it please support me by liking and subscribing to the channel Goodbye and see you in the next videos