Thịt Ba Chỉ Kho Trứng Cút (Caramelized Pork Belly with Quail Eggs)
Author: Katie Le | Katie’s Test Kitchen
- 1.5 to 2 lbs of pork belly (cut into small chunks of about 1 inch cubes or so)
- 1 can of quail eggs (drained liquid)
- 1 can (12 fl oz) of Coco Rico Soda
- 4 tbsp of fish sauce to marinate, 1/3 cup to cook, and more to taste; I used 3 Crabs brand
- 2 tbsp of sugar
- 1 tbsp of mushroom seasoning, more to taste
- 1/2 tsp of ground pepper, more to garnish
- 1 tsp of caramel coco sauce, please see FAQ #8 for a photo of different brands
- 1 shallot (minced)
- 2 green onion, chopped
- cooking oil
- Combine chunks of pork belly, minced shallot, 4 tbsp of fish sauce, 2 tbsp of sugar, 1 tsp of coco caramel sauce and 1/2 tsp of ground pepper. Allow it to marinate for about 15 – 30 minutes.
- When ready to cook, turn on IP to Saute mode, adjust to Normal, and add oil to cover the bottom of the pot (about 2 tbsp or so). Once the oil is hot, add marinated pork belly and saute until they are no longer pink. Mix often. Then add quail eggs, 1/3 cup of fish sauce and pour 1 can of Coco Rico Soda. Give it a quick stir, close lid, be sure knob is on Sealing, select Manual/Pressure Cook, High Pressure, 15 minutes, 5 minutes NPR.
- Once the cook time is over, wait another 5 minutes then gently move knob to Venting and release all pressure. Open lid and switch to Saute mode, adjust to High. Allow the sauce to thicken to your liking in about 10-15 minutes. Be sure to stir often. Before turning off heat do a taste test and adjust the seasoning with more sugar, mushroom seasoning and/or fish sauce. Turn off heat once the sauce is thick to your liking.
- Garnish pork belly with additional ground pepper and chopped green onion. It’s typically served with rice, vegetables such as sliced cucumber or tomato as well as pickled mustard greens. Great dish to serve as part of a traditional Vietnamese Family Meal (Com Gia Dinh).