Braised Pork, Quail's Eggs and Bamboo Shoots

One Pan Vietnam by Quadrille
Photo by Laura Edwards

Takes 2 hours — Serves 4

Ingredients

8 tbsp golden caster (superfine) sugar

2 tbsp water

1kg (2lb 4oz) belly pork, cut into

3cm (1. inch) cubes

1 litre (34fl oz/generous 4 cups)

coconut water

80ml (3fl oz) fish sauce

8 garlic cloves, peeled

8 star anise

6 shallots, halved lengthways

250g (9oz) drained, canned

bamboo shoots

12 quail’s eggs, hard-boiled for

4 minutes, then peeled

5 red bird’s eye chillies, left whole

Braised Pork, Quail’s Eggs Eggs and Bamboo Shoots

Preheat the oven to 160°C/140°C fan/320°F/Gas 2½.

Add the sugar to a flameproof casserole and place over a medium heat. Let it melt and bubble slowly, without stirring (keep a close eye on it). Once it turns amber, add the water and let it deepen to a rich dark brown.

Add the pork belly and cook for 5–6 minutes, allowing the meat to sear and catch a little colour.

Pour in the coconut water, followed by the fish sauce, garlic, star anise and shallots.

Cover, transfer to the oven and cook for 1½ hours. Add the bamboo shoots, quail’s eggs and chillies, increase the oven temperature to 180°C/160°C fan/350°F/Gas 4 and cook for a further 20 minutes.

Transfer the dish back to the stovetop. Remove the star anise, garlic and shallots. Bring to a high heat and cook, uncovered, for 10 minutes to caramelize and thicken the sauce.

Serve hot with jasmine rice, pickles, or a fresh salad, and savour one of Vietnam’s most comforting classics.