vietnamese

Caramelized Pork Belly and Eggs

Name: Caramelized Pork Belly and Eggs
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 89 g pork belly (cut into 2 cm cubes); 64 g eggs (hard-boiled, peeled); 127 g jasmine rice (cooked); 11 g fish sauce; 8 g sugar; 22 g shallot (sliced); 3 g garlic (smashed); 0.64 g black pepper; 57 g water

This braised dish pairs pork belly with eggs, jasmine rice and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

27 g Protein

50 g Carbohydrates

38 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

89g pork belly (cut into 2 cm cubes) 338 kcal
64g eggs (hard-boiled, peeled) 92 kcal
127g jasmine rice (cooked) 165 kcal
11g fish sauce 4 kcal
8g sugar 31 kcal
22g shallot (sliced) 16 kcal
3g garlic (smashed) 4 kcal
1g black pepper 2 kcal
57g water 0 kcal

Cooking instructions

sugarwater
In a small pot, combine sugar and 1 tbsp water; cook over medium heat until deep amber caramel forms.
fish saucewater
Carefully add fish sauce and 60 ml water; stir to dissolve the caramel into a sauce.
pork belly (cut into 2 cm cubes)shallot (sliced)
Add pork belly cubes and shallot. Simmer partially covered 25-30 minutes, stirring occasionally, until tender and glossy.
eggs (hard-boiledblack pepper
Add hard-boiled eggs and black pepper; simmer 5 more minutes to glaze the eggs.
jasmine rice (cooked)fish sauce
Serve hot with steamed rice and spoon extra caramel sauce over the rice.