Da Nang, Vietnam

Chi´s delicious vietnamese braised pork belly, Thiet Kho

Recipe for 4 people


  • 400 grams rice
  • 600 grams of pork belly in one piece 
  • 24 quail eggs 
  • Pot with water 
  • 3 red or yellow bell pepper
  • 3 pak choi cabbage 
  • spring onions 
  • 2 red bird’s eye chili 
  • 2 red onions or 3 shallots
  • 10 – 15 shrimps with shell and uncooked 
  • fish sauce 
  • Cooking oil 
  • Dried red chili flakes
  • Seasoning seeds or instant vegetable broth 
  • Glutamate 
  • 2 mangoes peeled and cut into strips for dessert


The total preparation time is about one hour. If you have a rice stove, cook the rice first, as it will keep for a long time in the rice stove. If you cook the rice in the pot with water, cook it at the same time that you add the quail eggs to the pork.

Wash the pak choi cabbage thoroughly and cut the leaves in two. The spring onions can also be nicely washed and cut into small pieces. Core the parprika, wash it as well and cut it into 1cm wide strips. Put everything aside, you will need it later. Now boil the 24 quail eggs in water for 10 minutes, then rinse them with cold water, peel them and put them in a bowl.

Wash the pork belly under running water and then pat it dry. Cut the meat into 2 to 3 cm thick pieces and put it in a large bowl. Now add 4 tablespoons of fish sauce, 3 teaspoons of spice seeds or instant vegetable broth, 2 red chilies cut into small pieces, 2 teaspoons of glutamate 2 teaspoons of the chili flakes and a chopped red onion or two chopped shallots to the bowl. Stir everything well and let the marinated pork belly sit for 10 to 15 minutes.

Peel the skin off the shrimp and remove the intestines with a small knife. Watch the movie again. Chi explains it very well how you remove the gut from the shrimp properly. Marinate the shrimp with 2 tablespoons of fish sauce, a teaspoon of dried chillis, a teaspoon of spice seeds or instant vegetable broth, a chopped red onion or 2 shallots and a teaspoon of glutamate. Stir everything and set aside for a few minutes.

Now put a shot of cooking oil in a pot and heat it. When the oil is hot, add the meat to the pot and stir briefly. It should not sear, just get a little color. After about two minutes, add enough water to cover the meat by 2/3. Let it boil for a short time and then let it simmer for 10 minutes at low temperature with the lid closed. In the meantime, take a frying pan, add a dash of oil and fry the quail eggs until they get a light golden color. After 10 minutes, add the golden brown eggs to the meat in the pan. Now let everything simmer at a low temperature.
The liquid should continue to reduce and become a thicker sauce. The meat is ready when it is very tender. Here you have to act according to your feeling. At the end, taste again and refine with some fish sauce or seasoning seeds if needed.

When the meat is almost cooked, put the shrimp in a hot pot with a dash of oil for about 4 minutes and stir several times. Then add about 600 ml of water and boil it once. Now turn down the heat and put the pak choi cabbage into the hot water for one minute. It should not be too soft, but firm to the bite. Transfer everything from the pot into a bowl for serving.

Finally, put a drop of oil in a frying pan, heat it up and add the bell bell pepper. Fry on high heat for 2 minutes, add a teaspoon of fish sauce, a teaspoon of seasoning seeds and three tablespoons of water.

Put all the finished dishes in one bowl each and garnish everything with the finely chopped spring onions.

Enjoy your meal.

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