Ttukdak Hyung's Vietnamese-style Soy-Braised Pork (Tít Kho Tảu)
Vietnamese-style soy-braised pork made by simmering whole pork belly and quail eggs in soy sauce, fish sauce, and coconut water, enhanced with the rich flavors of whole garlic and onions.
Ingredients needed 2 servings
Recipe
Cooking tips
- When adding sugar for caramelization, use low heat and stir slowly to avoid burning.
- Using whole garlic and onions intact enhances the depth of flavor as they simmer for a long time.
- Using fish sauce and soy sauce in equal proportions creates a balanced savory and salty taste characteristic of Vietnamese cuisine.
Recommended for
- Those who want to make a savory, slightly salty side dish perfect for rice.
- People looking to try a special braised dish using whole pork belly and quail eggs.
- Anyone wanting to create an exotic-flavored braised dish with coconut water.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Seonkyoung Longest's Vietnamese-Style Braised Pork
- Jung Ho-gyun's Vietnamese-style Golbaengi Bibim Guksu
- Seonkyoung Longest Vietnamese Avocado Smoothie
- Aha Bujang's Vietnamese Rice Noodle Soup
- Aha Bujang's Vietnamese Chili Hangover Ramyun
- Jung Ho-young's Beef and Quail Egg Jangjorim
- Okjubu's Mushroom Soy Sauce Stew
- Kim Ho-yoon's Soy-Braised Eggs
- Yoon Yi-ryeon's Soft-Boiled Soy-Marinated Eggs
- Striker Chef's Salmon Jorim
