Vietnamese Caramelized Pork & Eggs with Rice
Tender pork belly and soft-cooked eggs glazed in a salty-sweet caramel sauce, served over rice with crisp cucumbers, fresh herbs, and pickled vegetables. A complete weeknight dinner that tastes like a clay-pot classic in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.25 lbs pork belly, sliced 1/4-inch thick
- 4 whole eggs
- 3 tbsp fish sauce
- 3 tbsp granulated sugar
- 3 cups cooked white rice
- 1 whole cucumber, sliced into thin spears
- 1 bunch fresh herbs (cilantro and mint leaves), plus pickled vegetables and chili sauce for serving
Instructions
- 1
Heat a large skillet or clay pot over medium-high until very hot, about 1 minute.
- 2
Add pork slices and sear without stirring for 2 minutes until the bottom edges brown, then flip and cook 90 seconds more.
- 3
Sprinkle sugar over the pork and let it caramelize for 30 seconds, then pour in fish sauce and stir to coat. Simmer 3 minutes until sauce thickens.
- 4
Nestle eggs into the sauce, cover, and cook 5–6 minutes until whites are set but yolks still jiggle when nudged.
- 5
Divide rice among bowls, top with pork, eggs, and sauce.
- 6
Arrange cucumber, herbs, pickled vegetables, and chili sauce alongside for building each bite.
Tools you’ll need
- 12-inch skillet or clay pot
- wooden spoon
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
