In recent posts, I’ve given to you some of pork belly dishes such as fried ground pork belly on lemongrass stalks, fried pork belly strips, etc. Today, we’re going to cook another appetizing dish from this pork part – that is Vietnamese caramelized pork and quail eggs. It’s not only delicious but also very easy to do that I highly recommend you try it.
Caramelized pork and quail eggs is based on Vietnamese Thit Kho Tau – a traditional dish which appears during Tet holiday and even in daily meals. Especially on rainy days, hot caramelized pork and quail eggs with rice is so fantastic! Here are some simple steps that you can follow to make a terrific dish by your own.
Vietnamese Caramelized Pork and Quail Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: How to cook
- Method: Caramelized
- 300g pork belly
- 10 quail eggs
- 2 cloves of peeled onions
- 2 teaspoons of seasoning powder
- 1 teaspoon of mashed pepper
- 2 tablespoons of fish sauce
- ½ bowl of sugar (for marination and caramel)
1. Preparing quail eggs
Using a pot which contains a bowl of water over medium heat to boil the quail eggs.
Place the quail eggs into the pot when the water isn’t hot.
Wait about 5 minutes since the water boiled (because quail eggs are cooked quickly), then turn off the heat and transfer them into a small bowl.
Let them cool for a bit, then peel the outer layers of quail eggs and put them in a bowl while you are preparing for other steps.
Note: You can use chicken eggs, duck eggs instead of quail eggs (because most of children like to eat quail eggs). It depends on your taste.
2. Preparing pork belly and onions
Wash the pork belly carefully with water.
Cut the pork belly into medium rectangle blocks with skin, meat, and fat, or you can cut it into any size you like which is the most convenient for you to eat.
Place the rectangle blocks into a plate.
For the onions, cut them into thin slices, then place them into a small bowl.
3. Preparing the caramel
Pour a tablespoon of water into a pot over medium heat.
Add 2 tablespoons of sugar into the pot, then mix them well by shaking the pot slightly.
Until the sugar melted evenly and the liquid turns into golden brown and becomes viscous, turn off the heat.
To have the best caramel, you shouldn’t use the chopsticks to stir them.
You can adjust the time of making the caramel. The longer you heat, the darker color it becomes.
4. Cooking caramelized pork and quail eggs
Add a little of cooking oil into a wok under medium heat, then place the sliced onions into the wok, stir the onions until they are brown and aromatic.
Place the sliced pork belly into the wok, stir them regularly for 3 minutes until each of the rectangle blocks is rare cooked.
Transfer the stirred pork belly into the pot which contains the caramel over medium heat.
Add 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, then stir them and cover the pot with a lid for 2-3 minutes so that they can absorb the condiments.
Remove the lid, pour a small bowl of water into the pot (you should pour enough water to submerge the pork), adjust the heat down a bit and continuously cover the pot with a lid for 3-5 minutes.
When the pork are softer, place the peeled quail eggs into the wok, stir them and cook with low heat until the quail eggs turn into golden brown and blended evenly.
Turn off the heat, transfer them into a plate and decorate it depending on your favorite. Now, you have a delicious dish!
Note: If you want the pork to be tenderer, you can cook them longer until the dish has the taste you like.
5. Serving the Vietnamese caramelized pork and quail eggs
Vietnamese caramelized pork and quail eggs should be served when it’s still hot and it’s a perfect combination when it goes with rice and vegetables.
You can also eat with sliced bamboo shoot pickle.
Keywords: Pork, Quail Eggs, Vietnamese caramelized pork and quail eggs