Serves 5
150 min
Coconut Pork Stew with Eggs
Recipe GLPR9aa11062fc2837
This Vietnamese-inspired stew features tender pork belly simmered slowly in a rich coconut and water broth, infused with garlic, shallots, and fresh chili. Hard-boiled duck eggs are added near the end of cooking to absorb the aromatic flavors. The result is a deeply savory, lightly sweetened dish with creamy texture from the coconut. Serve with steamed rice for an authentic, comforting meal.
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Ingredients
1 kg Pork belly, cut into 2-inch thick chunks (approximately 5x5x2 inches)
600 ml Coconut water
200 ml Water
1 tbsp Sugar
3 Garlic cloves, minced
3 Shallots, finely minced
1 Fresh chili pepper, seeds removed for less heat, finely minced
6 tbsp Fish sauce
6 Duck eggs
Directions
Cut the pork belly into thick chunks measuring approximately 2 inches in height (about 5x5x2 inches), keeping the pieces uniform for even cooking.
In a small bowl, mash together the sugar, minced shallots, and minced chili pepper (remove the chili seeds if you prefer a milder heat level) until the mixture forms a fine paste.
In a large bowl, combine the pork belly pieces with the shallot-chili paste, minced garlic, and fish sauce. Mix thoroughly so all pork pieces are well coated. Cover the bowl and let the pork marinate at room temperature for 30 minutes to allow the flavors to penetrate.
In a large pot, bring the coconut water and water to a boil over medium-high heat.
Once the liquid is boiling, carefully add all the marinated pork pieces and their marinade to the pot. Stir gently to combine.
Allow the mixture to return to a boil. Once boiling, skim off any foam and impurities that rise to the surface using a spoon. Then reduce the heat to low and simmer gently for 2 hours, stirring occasionally, until the pork is very tender and the broth has developed deep flavors.
While the pork is simmering, bring a separate pot of water to a boil and gently add the duck eggs. Boil for 13-15 minutes until the eggs are hard-boiled. Remove the eggs from the water, let cool slightly, then carefully peel off the shells. Discard any cracked eggs to keep the stew clear.
About 10 minutes before the pork finishes simmering, gently add the whole peeled duck eggs to the stew and let them simmer together so they absorb the flavors.
Transfer the stew to a serving dish and ladle into bowls. Serve hot with steamed jasmine rice on the side.
