BRAISED PORK BELLY IN COCONUT

WATER WITH QUAILS EGGS

Ingredients
 Ba rọi heo/Pork side
 Đường trắng /White sugar
 Dừa trái /Coconut
 Nước mắm/Fish sauce
 Hành lá/Spring onion
 Muối thái /Thai Salt
 Tiêu trắng hạt/White pepper
 Trứng cút/Quail egg
 Ớt hiểm đỏ nhỏ/ bird’s eye chili

 Dưa cải chua

 Hành tím /shallot
 Cà rốt/Carrot
 Giá/Bean Sprouts

Method
Cut the pork belly into bite sized pieces with skin. Hard boil and peel the
eggs and set aside.
Sweat off the shallots in a medium saucepan for about 5 minutes then
add half the meat to colour off then the other half. Pour into the
saucepan the coconut juice and melt and caramelise some palm sugar or
raw cane sugar for colouring. Bring to a gentle boil. Remove scum and
season with premium quality fish sauce and a generous pinch of black
pepper.
Add all the eggs to the pot and simmer with the lid on with whole
chillies for at least 2 hours.
Serve with steamed rice.