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vietnamese

Caramelized Pork Belly and Eggs

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
300 kcal 2000 kcal
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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

  1. sugarwater
    In a small pot, combine sugar and 1 tbsp water; cook over medium heat until deep amber caramel forms.
  2. fish saucewater
    Carefully add fish sauce and 60 ml water; stir to dissolve the caramel into a sauce.
  3. 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.
  4. eggs (hard-boiledblack pepper
    Add hard-boiled eggs and black pepper; simmer 5 more minutes to glaze the eggs.
  5. jasmine rice (cooked)fish sauce
    Serve hot with steamed rice and spoon extra caramel sauce over the rice.

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