Another braised pork recipe, you ask? Well, I wasn’t planning on inundating this weeks postings with braised pork but timing seemed appropriate for a number of reasons. Adding to the fact that I love braised pork in ten million different ways, I’ve gotta start writing about braised pork enough to cover it all in my blog lifetime!
Since my last write up about my mother’s classic Vietnamese braised pork in caramel, I’ve received so many touching e-mails and comments from readers about not only the braised pork, but about comfort foods in general. It doesn’t matter where we come from or what part of the globe we hail from, we all have something in common: a connection to our comfort foods from home. Thank you to everyone for your wonderful forum of ideas and contact. I feel that my mother’s braised pork story is just one example of how powerful humble homecooking is.
You all make me feel like I have an extended, international family now. Thanks for including me.
My mother has always been a culinary inspiration to me and because of her continious ramblings, rants and education about food, I’ve always looked to prepare different variations on my childhood comfort dishes. I’ve taken liberty on tweaking her classic Vietnamese Braised pork in caramel recipe . This is one example of my constant ramblings, rants and thoughts of food. I’m finally accepting the fact that I’m becoming more like my mother every day. Scary.
From this recipe tweaking, one of my classic dishes is the same Vietnamese braised pork in caramael, but I’ve added some extra spices to it to give the braise a little more depth and comfort. Star anise, cinnamon, fresh ginger and black peppercorns are the powerful foursome of flavors that propel a simple Vietnamese braised pork dish to new levels of tastiness. To tone down the richness of a whole chicken egg, I love turning to bite sized quail eggs for the perfect savory bite, without the overwhelming serving of large eggs.
This is a dish that we make for many of our dinner parties and every time we’ve made it, we’ve been left with an empty pot at the end of the evening. We had a big Vietnamese Tet New Year party last month and this big pot of this star anise braised pork was a hit. I didn’t think there was an empty braised pork bowl in the house. Everyone licked their bowls clean like good little kids!
So that’s why I chose to write two back to back Vietnamese braised pork recipes. Because of all your love and inspirations, I’m really loving my pigs now! But I promise to lay off the love of swine for the next few weeks and maybe post a few…TOFU recipes?
Vietnamese Star Anise Braised Pork & quail eggs Recipe
Yield: 4 servings.
Total Time: 2 hours
This versatile braised pork can be served with warm rice, noodles or even in a Vietnamese banh mi sandwich. We've made this dish on numerous occasions using different cuts of pork: belly, butt, shoulder and even ribs. Every variation of the pork turned out amazing. Choose your delicious poison.
The recipe for this is almost the exact same as my mom's Vietnamese braised pork in caramel, except for the addition of the four spices: star anise, cinnamon, black peppercorns and ginger. Also, add some fresh herbs to brighten up the richness of this dish.
- 2 lbs pork belly cut in 1″ cubes, or pork shoulder/butt for less fat
- about 1 dozen (12) quail eggs, boiled and peeled
- 2 cloves garlic, crushed
- 3 star anise
- 1 teaspoon ground cinnamon, or 1/4 bark of Vietnamese cinnamon
- 2 teaspoons whole black peppercorns
- 1/2 knob ginger, peeled and minced
- 4 Tablespoons oil
- 2 Tablespoons fish sauce
- about 1.5 cups water
- fresh ground black pepper to taste
- handful of cilantro or fresh Viet herbs
Vietnamese caramel sauce (nuoc mau): Photo tutorial HERE.
- 3 Tablespoons sugar
- 2 Tablespoons water
- In mortar pestle or spice (coffee) grinder, combine star anise, cinnamon and black peppercorns. Crush/grind spices.
- In small heavy bottom pan make caramel sauce. Combine sugar and water over medium heat, allow sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.
- In another, large heavy bottom sauce pan, heat over medium heat. After the pan warms, add oil, minced giner and garlic. Stir until garlic becomes light brown and fragrant. Add ground spice mixture.
- Once garlic becomes fragrant and light brown, add the pork belly. Cook pork until seared on all sides.
- Add the fish sauce and cook for about 3 more minutes. Slowly pour about 3 Tablespoons of the caramel into the pan. The braised pork will become sweeter as more caramel is added. Add more or less caramel to your personal taste.
- Allow pork to braise in the caramel for about 5 more minutes. Turn the heat to low and add the water . Continue braising the pork for about 1 hour, or until meat is tender. When the pork is almost cooked, add the quail eggs. The quail eggs are very delicate, so be very gentle when stirring them into the pork.
- Serve pork belly warm with noodles or rice.
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Read about my mom’s Vietnamese Braised pork & eggs in caramel recipe and my childhood comfort story.
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