recipe and wallride by Zack May
photo by Jon Frazier

Vietnamese braised pork belly and eggs

Ingredients

• Pork Belly
• Rice
• Green onion
• Garlic clove
• Eggs
• Coconut water
• Fish sauce
• Hoisin sauce
• Salt and pepper
• Onion powder
• Caramel braising sauce

Directions

Start by boiling 2 pots of water, one for your eggs and one for rice. For 1 cup of rice, use 1.5 cups of water.
Once water is boiling drop in 6 eggs, and cook covered on high for 10-12 minutes.
Wash your rice, add to the separate pot, and bring to a simmer.
While your eggs and rice are boiling, take your pork belly and chop into chunks, about 1-2 inches.
Place the hard-boiled eggs in cool water for 10 minutes, then peel them.
Mince one clove of garlic, and chop some green onion.
Par-boil the pork for about 2 minutes on low heat. This will help make the sauce clear, and remove impurities.
Remove pork before it is fully cooked.
Start making the sauce, you can tweak the recipe to taste later on… depending on how sweet/salty you like it… but I like to use:

• 1 cup coconut water
• 5 tbsp fish sauce
• 2 tbsp hoisin sauce
• 2 tbsp sugar
• 2 tsp onion powder
• 2 tsp black pepper
• 1/4 tsp salt

Mix ingredients into a mixing bowl and set aside.
Take a skillet and add oil and sugar. Turn on high heat for 2-4 minutes until sugar starts to caramelize. When it starts turning an amber/ brown color, add the pork belly, eggs and sear.
Set burner to medium heat and cook until a brown color is achieved, about
4 – 6 minutes.
Add sauce, pork, and eggs to a large pot and simmer until meat is tender. Add Carmel braising sauce to get a darker color.
Plate your rice, top with pork belly + eggs, and make sure to include the sauce.
Add fish sauce to taste.
Garnish with green onion and enjoy.