DJ Tools _
Vietnamese Caramalized Pork & Eggs
Cook Time: 1hr
Servings: 8-12
Ingredients
Marinade
| 2.5lbs | Pork Belly (lean) |
| 50g | White Sugar |
| 5g | Monosodium Glutamate |
| 1/2 tbsp | Ground Black Pepper |
| 1 tbsp | Red Chili Pepper Powder |
| 15g | Chicken Bouillion |
| 1 | Shallot (Mash finely into paste or dice finely) |
| 1 tbsp | Garlic (Minced) |
| 2 sticks | Chili Peppers (Vietnamese if possible) |
Broth
| 1 tsp | Salt |
| 2-3 Rocks | Yellow Rock Salt |
| 1 | White Onion |
| 1 Can | Coco Rico Canned Soda |
| 50g | Fish Sauce (Preferably Vietnamese) |
| 500ml | Water |
Instructions
Marinade
- Salt the pork (not using the salt measured out for the broth) and coat well.
- Bring a pot of water to a boil.
- Place the pork in the boiling water for about 5mn. Just enough to clean the pork, not cook it.
- Strain the pot and wash the pork of scum thoroughly.
- Pat dry if necessary and then combine all the marinade ingredients with the pork
- Let marinade sit for 30mn to 1 day. You can use immediately if needed.
Broth
- Combine broth ingredients (except the yellow rock sugar) in a pot and bring to a boil.
- Put the marinated pork into the pot. Add more water to cover the pork if necessary.
- Wait 30mn or more until the pork is tender.
- Add yellow rock sugar to sweeten. Taste the broth to see if more is needed. You can even leave out this part if you don't want the sweetness.
- Kill the heat and put pot to the side. Add soft/hard boiled eggs and wait 15mn.