Mixed meats

Caramelised Pork and Eggs

Authentic Vietnamese
Authentic Asian
Portions2 peopleChangeTiming 65 minsView
Ingredients9 IngredientsViewSwitzerland88 % localView
  • 3  eggs
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 0.5  tablespoon fish sauce
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  • 2  cloves fresh garlic
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  • 75  grams granulated sugar
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  • 1  teaspoon ground black pepper
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  • 500  grams pork belly
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  • 1  scallion
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  • 90  millilitres soy sauce
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  • 1  tablespoon sunflower oil
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  • 300  millilitres water
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Peel 2 cloves fresh garlic, wash 1 scallion and finely mince both ingredients
Cut 500 grams pork belly into cubes of about 4 cm side length
Add 3 eggs to a small saucepan, fill it with water and boil the eggs for 10 minutes
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the minced garlic and scallions to the frying pan and fry them for 1 minute while stirring constantly
Add the pork and 0.5 teaspoon ground black pepper to the frying pan and stir-fry the meat on medium heat for around 6 minutes
Remove the fried pork from the frying pan and turn off the stove
Drain the eggs with a colander, cool them under cold running water and peel them
Add 75 grams granulated sugar to an empty large saucepan and heat up the sugar over medium heat while stirring constantly for about 3 minutes until it caramelises
Stir 50 millilitres water into the caramel
Add the pork pieces to the caramel and stir well until the meat is covered in caramel
Add 250 millilitres water, 90 millilitres soy sauce, 0.5 tablespoon fish sauce and the eggs to the caramel, stir well and bring the caramel soy sauce to the boil over medium heat
Simmer the caramelised pork and eggs over medium heat for 20 minutes
Season the caramel soy sauce with 0.5 teaspoon ground black pepper and serve the dish on plates
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Caramelised Pork and Eggs

Vietnamese Flag
Vietnam

A blue plate with brown eggs, fried pork and brown sauce on a dark wooden table
Timing 65 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 3  eggs
  • 0.5  tablespoon fish sauce
  • 2  cloves fresh garlic
  • 75  grams granulated sugar
  • 1  teaspoon ground black pepper
  • 500  grams pork belly
  • 1  scallion
  • 90  millilitres soy sauce
  • 1  tablespoon sunflower oil
  • 300  millilitres water

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Tools

  • 1 large frying pan
  • 1 large saucepan
  • 1 small saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander

Caramelised Pork and Eggs

Vietnamese Flag
Vietnam

Instructions

Peel 2 cloves fresh garlic, wash 1 scallion and finely mince both ingredients
Cut 500 grams pork belly into cubes of about 4 cm side length
Add 3 eggs to a small saucepan, fill it with water and boil the eggs for 10 minutes
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the minced garlic and scallions to the frying pan and fry them for 1 minute while stirring constantly
Add the pork and 0.5 teaspoon ground black pepper to the frying pan and stir-fry the meat on medium heat for around 6 minutes
Remove the fried pork from the frying pan and turn off the stove
Drain the eggs with a colander, cool them under cold running water and peel them
Add 75 grams granulated sugar to an empty large saucepan and heat up the sugar over medium heat while stirring constantly for about 3 minutes until it caramelises
Stir 50 millilitres water into the caramel
Add the pork pieces to the caramel and stir well until the meat is covered in caramel
Add 250 millilitres water, 90 millilitres soy sauce, 0.5 tablespoon fish sauce and the eggs to the caramel, stir well and bring the caramel soy sauce to the boil over medium heat
Simmer the caramelised pork and eggs over medium heat for 20 minutes
Season the caramel soy sauce with 0.5 teaspoon ground black pepper and serve the dish on plates