Caramelized Braised Pork and Eggs (Vietnamese Thịt Kho Trứng) - Easy Recipe

Caramelized meat with skin and fatty layers that melts-in-your-mouth tender. This is my take on a classic Vietnamese dish called, 'Thịt Kho Trứng'. I prefer the meat to be super rich and flavorful with less to no little sauce. Feel free to adjust accordingly.
2 - 4 Servings
1.19 lbs of Pork Belly (Chopped)
Marinade:
2 Cloves of Garlic (Minced)
1 Tbsp of Shallots (Minced)
1 Tsp of Dark Soy Sauce
1 Tbsp of Fish Sauce
1/8 Tsp of Salt
Caramelization:
1/2 Tbsp of Oil
1 Tbsp of Sugar
Once meat is brown, add in:
1 1/2 Can of Coco Rico
3/4 Cup of Water
Remove any scums floating on the surface, cover with a lid & allow to cook on low heat.
Once meat is tender (especially the pork skin) & the sauce has thickened down add:
1 Can of Quail Eggs (Drained and rinsed)
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*The footage of adding the water got deleted :(
Thanks for watching!
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