Vietnamese Braised Pork Belly with Eggs

Scroll this

So Lunar New Year or Tết in Vietnamese is coming really really soon! I bet back home everybody is getting super excited right now. In Vietnam, Lunar New Year holds a very special meaning, it is not only the time we say goodbye to the old year and welcome the new but also time for family, the ones we love. During this time, we always greet each other with a blissful smile and send our best wishes to one another. It has been quite a long time for me since my last Tết with my family, and to be honest I am missing it a lot. I miss the spring market, I miss the flowers festival on Nguyễn Huệ Street, I miss the lucky money (even though I am too old for that now haha), and I truly miss my mom’s Vietnamese Braised Pork Belly with Eggs.

If last year, I had shared with you my modern twist on this recipe (you can read it here) then this year is all about tradition. I am not saying my mom recipe for Vietnamese Braised Pok Belly is the most authentic recipe you can find or the best you ever taste, it is kinda personal for me as this recipe brings back memories. Memories about the time when I was but a little boy under my mother’s wings.

(Recipe video coming this Saturday)


Vietnamese Braised Pork Belly w Eggs

Serving 2-4 people

Prep time Cook time
20 mins 2 hours


Pork belly 1kg
Duck eggs 6
Garlic 35g
White part of spring onion 30g
Cooking wine 120ml
Fish sauce 60ml
Sugar 100g
Coconut water 1L


1. Mince the garlic and white part of spring onion

2. Bring a pot of water to the boil. Add 60ml of cooking wine and blanch the pork belly for 2 minutes. After that divide the pork into equal pieces, keep it rather big, since it will help to prevent the meat from dry out during cooking.

3. Marinade the pork with minced garlic, white part of spring onion, 60ml cooking wine, fish sauce and pepper. Let it marinade for at least 30 minutes.

4. Place a pot over medium heat, add the sugar. Stir until the sugar become caramelized then add a bit of water to loose it up. Add the pork and let the sugar caramelize each face of the pork. This will seal in all the juice keep the pork nice and moist.

5. When all the faces are seared, add the marinade and coconut water. Bring to the boil, skim if need. Then reduce to low heat and simmering without cover for 2 hours. This method with help the pork become really tender.

6. While the pork is cooking, you can cook the duck eggs. When they are cooked, peel and then add into the pot with the pork so they can absorb the flavour.

7. After 2 hours and your Vietnamese Pork Belly w Eggs is done! Enjoy with steamed rice!