Braised pork and eggs with coconut juice

This slowly braised pork and eggs is one of the favorite dish in Vietnam. The main ingredients are pork belly and boiled duck eggs or quail eggs for the option. Taking pork belly with bones will make it even tastier.

The trick to this dish is the longer the cooking time, the tender the meat and obviously the better the flavor.

This dish yields a lot of fat. So you make this dish ahead of time, put it in the fridge to cool. Pork fat will congeal on the surface once cooled. Grab a spoon and scoop it out for a healthier version. But just don’t scoop out all of it, as fat is flavor! You can also skip the pork belly and use pork shoulder instead for a leaner version.

Although it is a normal everyday dish in southern Vietnam, it is also one of the traditional foods during Tết festival (Lunar New Year). Before this favorite dish is served for home meal, the dish is offered to deceased ancestors or family members on altars.