Ttukdak Hyung's Vietnamese-style Soy-Braised Pork (Tít Kho Tảu)

• vegetable oil : a little
• whole pork belly : 600g
• sugar : 1 tablespoon
• whole garlic : 10 cloves (30g)
• onion : 1/2 medium (30g)
• Vietnamese chili : 6 pieces
• soy sauce : 3 tablespoons
• fish sauce (or anchovy sauce) : 3 tablespoons
• quail eggs : 200g
• coconut water : generously
• green onion : a little

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.