Braised Pork Belly & Quail Eggs W/ Bamboo Shoots | Thịt Kho Trứng Măng Recipe by Quoc Nguyen | Chef Q
Cooking Instructions 40-45 minutes 1 Wash pork belly with salt to remove pork slime and odor. Rinse with water, pat dry, and cut into bite size pieces. 2 After cutting brined bamboo into size, boil with a bit of salt and rinse with cold water. This will lessen the sour bamboo smell and taste. Let strained dry. 3 With a bit of cooking oil, sauté the minced scallion heads and shallots till fragrant. Then add sliced pork belly. Sauté till pork belly is evenly seared with a slight brown edge. 4 Season with sugar, chicken bouillon granulate, fish sauce, ground black pepper, and dark coconut glaze color (OR dark soy sauce). Sauté till evenly mix. 5 Add cooked quail eggs, and bamboo shoots. Stir fry evenly. Season with extra chicken bouillon and fish sauce. Add 1 can coco Rico. 6 Bring to boil, then add red Thai chili and extra black pepper. Cover lid and let simmer on low for 10 minutes. 7 Uncover and let simmer on medium to low heat till sauce reduces by half. Enjoy! 1 Wash pork belly with salt to remove pork slime and odor. Rinse with water, pat dry, and cut into bite size pieces. 1 Wash pork belly with salt to remove pork slime and odor. Rinse with water, pat dry, and cut into bite size pieces. 2 After cutting brined bamboo into size, boil with a bit of salt and rinse with cold water. This will lessen the sour bamboo smell and taste. Let strained dry. 2 After cutting brined bamboo into size, boil with a bit of salt and rinse with cold water. This will lessen the sour bamboo smell and taste. Let strained dry. 3 With a bit of cooking oil, sauté the minced scallion heads and shallots till fragrant. Then add sliced pork belly. Sauté till pork belly is evenly seared with a slight brown edge. 3 With a bit of cooking oil, sauté the minced scallion heads and shallots till fragrant. Then add sliced pork belly. Sauté till pork belly is evenly seared with a slight brown edge. 4 Season with sugar, chicken bouillon granulate, fish sauce, ground black pepper, and dark coconut glaze color (OR dark soy sauce). Sauté till evenly mix. 4 Season with sugar, chicken bouillon granulate, fish sauce, ground black pepper, and dark coconut glaze color (OR dark soy sauce). Sauté till evenly mix. 5 Add cooked quail eggs, and bamboo shoots. Stir fry evenly. Season with extra chicken bouillon and fish sauce. Add 1 can coco Rico. 5 Add cooked quail eggs, and bamboo shoots. Stir fry evenly. Season with extra chicken bouillon and fish sauce. Add 1 can coco Rico. 6 Bring to boil, then add red Thai chili and extra black pepper. Cover lid and let simmer on low for 10 minutes. 6 Bring to boil, then add red Thai chili and extra black pepper. Cover lid and let simmer on low for 10 minutes. 7 Uncover and let simmer on medium to low heat till sauce reduces by half. Enjoy! 7 Uncover and let simmer on medium to low heat till sauce reduces by half. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gyoza (japanese dumplings) Chile Crisp and Honey Roasted Salmon Corn Dip Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Braised Black Pepper Baby Anchovies | Cá Cơm sữa Kho Tiêu Gyoza (japanese dumplings) Chile Crisp and Honey Roasted Salmon Corn Dip Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Braised Black Pepper Baby Anchovies | Cá Cơm sữa Kho Tiêu Vodka Sauce Pasta Thick Greek Yogurt with Mango Aloo tarkari with aloo wali puri Weekend Citron with Lime and Honey Farali Dhosha Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Ridge gourd peels chutney Braised Black Pepper Baby Anchovies | Cá Cơm sữa Kho Tiêu French Carrot Salad Picnic Set | Sandwich & Korean Gimbap Recipes 🥕 Lemon Dill Butter – Easy, Fresh & Flavorful 🍋 Vodka Sauce Pasta Thick Greek Yogurt with Mango Aloo tarkari with aloo wali puri Weekend Citron with Lime and Honey Farali Dhosha Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Ridge gourd peels chutney Braised Black Pepper Baby Anchovies | Cá Cơm sữa Kho Tiêu French Carrot Salad Picnic Set | Sandwich & Korean Gimbap Recipes 🥕 Lemon Dill Butter – Easy, Fresh & Flavorful 🍋