Recipe: Yummy Pork belly and eggs

Recipe: Yummy Pork belly and eggs Delicious, fresh and tasty.

Pork belly and eggs. Rinse the dry cure off of the pork belly and place into a large casserole. Add the onion, carrot, celery, and garlic. Cover with aluminum foil and place in the oven.

Place pork on a clean dish and refrigerate overnight.

Then blanch the eggs in icy water to stop the cooking.

Peel the boiled eggs and set aside.

You can cook Pork belly and eggs using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pork belly and eggs

1. You need of pork and eggs.

2. It’s 1/3 lb of fresh pork belly.

3. Prepare 2 large of eggs.

4. Prepare 2 tbsp of vegetable oil.

5. It’s 1/4 tsp of ground sage.

6. Prepare 1/4 tsp of salt.

7. You need 1 of ground black pepper, fresh.

8. It’s 1/4 tsp of granulated garlic powder.

9. Prepare 1 pinch of Hungarian paprika.

Vietnamese Caramelized Pork Belly & Eggs or Thit Kho Tau or Thit Kho Trung is a quintessential Vietnamese home-cooked dish.

Every Vietnamese childhood includes a steamy bowl of rice, a chunk of pork belly with a gelatinous layer of pork skin, and a whole egg that has been slowly braised in coconut juice.

Rinse garlic cloves, with peels left on, and crush lightly.

Heat up a heavy-bottomed pot or pan (do not add oil) over medium heat until hot.

Pork belly and eggs step by step

1. Heat a pan. Add oil and pork belly, I butterflied mine. Add half each of sage, salt and garlic on top. When 3 minutes pass turn and season the rest on the c8oked side keep turning till meat is cooked thru..

2. When done move to paper towels to absorb excessive oils. In the pork dripping fry your eggs. Cover with a tight lid cook till whites are done splashing the eggs with drippings add paprika and pepper..

3. Plate add pork belly. Serve hope you enjoy!.

Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish.

It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice.

Thit Kho Tau is typically eaten with rice and pickled bean sprouts (Dua Gia) to cut through the fat.

Stir shallots and garlic into the wok.

Add fish sauce and black pepper; stir to evenly coat pork.