Main · Season 16

Thit Kho, Caramelised Braised Pork Belly and Quail Eggs with Cucumber Salad

Name: Thit Kho, Caramelised Braised Pork Belly and Quail Eggs with Cucumber Salad
Yield: 2
Ingredients: 12 fresh quail eggs; 1 raw sugar; 1/2 palm sugar; 1/4 fish sauce; 1kg pork belly, cut into 4cm cubes; 2 tsp white ground pepper; 1/4 cup kecap manis sweet soy sauce; 2 fresh birds eye chillies, halved with seeds; 2 long red chillies, halved with seeds; 3 cloves garlic, crushed; 1 brown onion, quartered; 10 coriander stems, retain leaves for salad; 2-3 spring onions stems, retain greens for salad; 750-1000ml coconut water; 2 cups long grain jasmine rice; 1 cucumber, 1-2cm chunks; 1/4 red onion, thinly sliced; 1 long red chilli, thinly sliced; handful coriander leaves, roughly chopped; 2-3 springs onions greens, thinly slice; handful Vietnamese mint, roughly chopped; 35g raw peanuts; 1/2 lime, cut into wedges; 2 tbsp rice wine vinegar; 1 tbsp black vinegar; 1/2 lime, juiced; 1/2 tsp fish sauce; 1/2 tsp sesame oil; 2 cloves garlic, finely diced; finely diced birdseye chilli and chopped coriander leave to garnish

Gillian Dinh

Contestant · 05 May 2024

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Thit Kho - Pork and Egg

12fresh quail eggs

1raw sugar

1/2palm sugar

1/4fish sauce

1kgpork belly, cut into 4cm cubes

2 tspwhite ground pepper

1/4 cupkecap manis sweet soy sauce

2fresh birds eye chillies, halved with seeds

2long red chillies, halved with seeds

3cloves garlic, crushed

1brown onion, quartered

10coriander stems, retain leaves for salad

2-3spring onions stems, retain greens for salad

750-1000mlcoconut water

2 cupslong grain jasmine rice

Cucumber Salad

1cucumber, 1-2cm chunks

1/4red onion, thinly sliced

1long red chilli, thinly sliced

handful coriander leaves, roughly chopped

2-3 springsonions greens, thinly slice

handful Vietnamese mint, roughly chopped

35graw peanuts

1/2lime, cut into wedges

Salad Dressing

2 tbsprice wine vinegar

1 tbspblack vinegar

1/2lime, juiced

1/2 tspfish sauce

1/2 tspsesame oil

2cloves garlic, finely diced

finely diced birdseye chilli and chopped coriander leave to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

Main

Recipe by Gillian Dinh, Season 16. Originally published by Network 10 on 05 May 2024.

Original on 10 Play ↗