Try this delicious recipe thanks to SunRice.
Cut the pork belly into chunks.
Chop shallot onions finely.
Marinade the meat with the fish sauce, sugar, pepper, caramelised sauce, chopped onion and oil.
Leave aside for 15-60 minutes.
Boil the eggs and peel them.
Open the coconuts and retain the juice of each separately.
Stir fry the mixture for 5 minutes, then pour in the juice of one coconut. Boil to reduce the liquid, skimming off any surface residue.
Add the eggs and the juice of the second coconut, put on a lid and simmer for 45 minutes or longer.
Wash rice through a sieve to remove excess starch. Add rice to pot, add water ensuring water is 1cm above rice then bring it to boil with lid on.
Open lid when boiling, stir rice and boiling water within 5 mins. Take out a grain of rice and if soft and sticky, it’s ready.
Discard any excess water.
Put lid on, turn heat down to low for 10 mins.
Serve rice with pork.
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more authentic Vietnamese cuisine, visit www.baytinh.com.au
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