How to make delicious braised pork with quail eggs in coconut water that pairs well with rice

How to Cook Coconut Water Egg Stew

• 1

  Prepare Ingredients

  After purchasing, wash the pork belly with salted water to remove impurities, then cut into bite-sized pieces.

  Wash the quail eggs to remove dirt, then place them in a pot to boil until cooked, then peel them.

  Wash the scallions and chili, and chop them finely.

  

  

  

  
• 2

  Blanch the meat

  You put a pot of water on the stove, then add ginger and green onion to boil over medium heat. When the water boils, add the sliced meat and blanch for about 1 minute, then remove and drain.

  

  

  

  
• 3

  Marinate the meat

  You add 2 spoons of sugar into the pot, then place it on the stove and stir until the sugar dissolves and turns a brown color, then add 2 tablespoons of water and boil until it thickens.

  Next, you crush 1 clove of garlic and 1 shallot, then add 3 tablespoons of water, stir well, and then strain the garlic and shallot water into a separate bowl.

  After the pork belly has drained, you marinate it with the seasonings including 2 tablespoons of garlic and shallot water, 1 tablespoon of fish sauce, 1 teaspoon of ground pepper, 1/2 tablespoon of seasoning powder, and 1 teaspoon of monosodium glutamate. You stir well for the meat to absorb the seasonings and then use food wrap to cover it tightly for at least 1 hour.

  

  

  

  
• 4

  Fry the quail eggs

  You heat a pan on the stove, then add 2 tablespoons of cooking oil. When the oil is hot, you add the peeled quail eggs and fry them until golden brown on both sides. Frying the quail eggs before braising will help the eggs have a beautiful color, be more aromatic, and not break when cooking.

  

  
• 5

  Braised pork

  Add 1 tablespoon of cooking oil to the pan along with 1 shallot and 1 clove of minced garlic.

  After the shallot and garlic have released their aroma, add the marinated pork and sear both sides until the meat is evenly golden. Next, pour the remaining marinade into the pan and bring it to a boil over medium heat.

  Open the young coconut and extract the water into the pot with the pork and quail eggs. Cook the braised pork until it boils, then reduce the heat and simmer for about 30 – 40 more minutes until the meat is tender.

  Finally, add chopped green onions and chili, adjust the seasoning to taste, and then turn off the heat.

  

  

  

  
• 6

  Finished product

  The braised pork with quail eggs in coconut water, when completed, has a characteristic brown-yellow color that is very appealing. When eaten, you will feel the tender pork and quail eggs, evenly soaked in a moderate sweet and salty flavor, along with the natural sweetness of young coconut water, which is very stimulating to the taste buds. This dish is incredibly delicious when served with hot rice!