Ingredients
- 300g pork belly, roughly cut
- 2 liters of coconut water
- 1/4 cup fish sauce
- 4 hard boiled eggs
- 3 garlic cloves, peeled and halved
- Sugar, salt
- 25g bean sprout
- 25g garlic chives
- 25g carrots, long thinly sliced
- 25g onion, thinly sliced
Method
- We should prepare the pickle to go with the dish a day before, mix all the vegetables in a mixing bowl. To prepare the sauce for the pickle, combine 2 cups of water, 3 tbsp sugar, 1/2 tsp salt in a bowl and mix well to dissolve, then add 1 cup of white vinegar. Stuff all mixed vegetables in a big glass bottle, add the sauce and close the cap, adjust the quantity of water and vinegar to make sure it's enough to almost reach the top of the mixed vegetables. Refrigerate the pickle overnight before serving.
- Heat water in a big casserole, when it comes to a boil, add the pork and boil it for 2 minutes. Then discard the water and rinse the pork thoroughly under cold water. Marinate it with 1 tbsp sugar and 1 tsp salt, mix well and keep it marinated in the fridge for 2-3 hours.
- To make the caramilised sauce, add 2 tbsp sugar and 2 tbsp water into a sauce pan over low heat, cook until the sauce turns golden brown.
- Boil all the coconut water in a big pot, add the marinated pork and let it cook uncovered over medium low heat for 1 hour, remember to skim off the scum in the meantime.
- Then season the stock with fish sauce, salt to taste, add the hard boiled eggs, the caramilised sauce and halved garlic cloves to the pot and let it cook over low heat for another 1 hour.
- As cooked, the pork should be very tender and the broth should be clear and has a natural caramel color.
- Serve hot with steamed rice, and the pickle. Another serving idea is that you can wet a rice paper, add cabbage, mixed vegetable pickle, a little of pork and egg, then roll and eat it with the broth as dip.
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- Boil all the coconut water in a big pot, add the marinated pork and let it cook uncovered over medium low heat for 1 hour, remember to skim off the scum in the meantime.
- Then season the stock with fish sauce, salt to taste, add the hard boiled eggs, the caramilised sauce and halved garlic cloves to the pot and let it cook over low heat for another 1 hour.
- As cooked, the pork should be very tender and the broth should be clear and has a natural caramel color.
- Serve hot with steamed rice, and the pickle. Another serving idea is that you can wet a rice paper, add cabbage, mixed vegetable pickle, a little of pork and egg, then roll and eat it with the broth as dip.
Follow Easy Cooking on facebook for more updates.
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