Vietnamese Pork Belly Stew (Nuoc Thiet Kho)
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork belly (also pork neck if you like)
- 1 handful sugar
- 1 tablespoon Maggi or soy sauce
- water
- 3 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Cut the pork belly into pieces approx. 6 x 3 x 3 cm.
- Put the sugar in a large saucepan, it should cover the whole bottom, take more if necessary. Add enough water until the sugar is only lightly covered and dissolves in it over high heat. As soon as the sugar is dissolved, put the pieces of meat in the saucepan and steam them in the stock. Cover well with water. Heat until the water boils, then reduce the heat and let the meat simmer for at least 3 hours. Add maggi or soy sauce, they give the special color. Keep adding water, because the meat has to swim in it.
- After about 2 hours, add the hard-boiled and peeled eggs to the stock. Don`t worry, they take on the color of the brew and turn slightly brown - but they taste great with it.
- The casserole is ready when the meat is almost falling apart.
- Nuoc Thiet Kho is served with rice and pickles.
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