Braised Pork Belly and Quail Eggs (Thịt Ba Chỉ Kho Trứng Cút)

When it comes to Vietnamese comfort food, few dishes evoke the warmth and nostalgia of home-cooked meals quite like Braised Pork Belly with Quail Eggs, or Thịt Ba Chỉ Kho Trứng Cút. This iconic dish is beloved for its rich, savoury flavour, tender pork belly, and soft, flavourful quail eggs that absorb the essence of the braising liquid. Served with a bowl of hot steamed rice, it’s a staple in many Vietnamese households.

This dish is also what Vietnamese people affectionately call a “món hao cơm” – a dish so irresistibly tasty that it makes the pot of steamed rice disappear in no time.

Braised Pork Belly with Quail Eggs is more than just a meal – it’s an experience. The rich aroma that fills your kitchen as it simmers, the vibrant colours of the finished dish, and the satisfying combination of flavours make it a standout recipe. Whether you’re making it for a family dinner or to introduce your friends to Vietnamese cuisine, this dish is sure to impress.

Q&As on Braised Pork Belly and Quail Eggs

1. Can I use canned quail eggs instead of fresh ones?

While canned quail eggs are convenient and can be used in a pinch, I highly recommend using fresh quail eggs for this recipe. Fresh quail eggs are not only more tender but also absorb the rich flavours of the braising sauce much better than their canned counterparts. If you choose to use canned quail eggs, be sure to rinse them thoroughly before adding them to the dish, as they often come in a liquid that can alter the flavour. However, for the best texture and taste, fresh is the way to go!

2. How do I choose a quality piece of pork belly for this recipe?

Choosing a quality piece of pork belly is key to achieving the best texture and flavour in this dish. Here are some tips:

• Look for a balance of meat and fat: A good piece of pork belly should have even layers of meat and fat. This balance ensures a tender, melt-in-your-mouth texture and rich flavour when cooked.
• Check the skin and fat: The skin should be smooth, firm, and free of blemishes, while the fat layer should be creamy white. Avoid pieces with excessive fat or a discoloured appearance.
• Examine the meat colour: The meat should be a vibrant pink or light red, indicating freshness. Steer clear of pork that looks dull or greyish.
• Firmness and moisture: Gently press the meat – it should feel firm and spring back slightly. It should not be overly wet or sticky.

By following these tips, you’ll select a high-quality pork belly that cooks beautifully and enhances the overall flavour of your dish!

3. How do you pronounce “Thịt Kho Trứng Cút?”

In Vietnamese, “Thịt Kho Trứng Cút” is pronounced as:

• Thịt (pronounced like “tit” but with a softer “t” sound at the end) means “meat.”
• Kho (pronounced like “koh”) refers to the braising method.
• Trứng (pronounced like “choong” with a slight rising tone) means “egg.”
• Cút (pronounced like “coot”) means “quail.”

When said together:

Thịt Kho Trứng Cút is roughly pronounced as “Tit Koh Choong Coot.”

The tones in Vietnamese are important, but don’t worry if you can’t perfect them – it’s all about trying and appreciating the language!

Recipe for Braised Pork Belly and Quail Eggs

Braised Pork Belly with Quail Eggs (Thịt Ba Chỉ Kho Trứng Cút) is a classic Vietnamese dish that combines tender pork belly and soft quail eggs simmered in a savoury, slightly sweet sauce. Infused with the flavours of garlic, coconut water, and fish sauce, this comforting dish is perfect served with hot steamed rice. Easy to prepare and full of rich, satisfying flavours, it’s a must-try for any home cook!

Please refer to the video instructions at the end of the recipe if you’d like to see how to make Braised Pork Belly and Quail Eggs in action.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Cuisine Vietnamese

Servings 3

Equipment

• 1 medium skillet
• 1 small pot

Ingredients

  

• 600 grams pork belly
• 20 quail eggs
• 50 mL coconut milk
• 2 teaspoons finely chopped garlic
• 3 green onions
• 3 fresh Thai chilis
• 1 tablespoon annatto oil (for natural food colouring) optional
• For seasoning: Fish sauce, salt, sugar, MSG (or chicken bouillon powder), ground black pepper

Instructions

 

• Prepare the Ingredients:

  Boil the quail eggs until fully cooked. Peel them carefully and set aside.

  Separate the white and green parts of the green onions. Finely chop the white part and set it aside. Roughly chop the green parts for garnish. Slice the Thai chilis into thin rounds.

  Cut the pork belly into pieces about 2 fingers wide. Place the pork in a mixing bowl and season with:

  ½ tablespoon sugar

  2 tablespoons fish sauce

  1 teaspoon MSG (or chicken bouillon powder)

  1 teaspoon ground black pepper

  The chopped white part of the green onions

  Mix thoroughly to coat the pork evenly. Let it marinate for 20 minutes.
• Cook:

  Heat a medium skillet over medium-high heat. Add a small amount of oil and sauté the chopped garlic until fragrant.

  Add the marinated pork belly to the skillet. If using, add 1 tablespoon annatto oil for natural colouring. Stir and cook until the pork is lightly browned.

  Once the pork belly is just cooked through, gently add the quail eggs. Stir briefly to coat them in the seasoning.

  Pour in the 50 mL coconut water. Reduce the heat to low and let the mixture simmer gently. Adjust seasoning to taste with additional fish sauce, salt, or sugar as needed.

  Allow the sauce to reduce and thicken slightly while stirring occasionally. Once the consistency is to your liking, turn off the heat.

  Sprinkle the dish with the chopped green onions and sliced Thai chilis.
• Serve:

  Serve your Braised Pork Belly with Quail Eggs alongside a bowl of hot steamed rice. The rich, savoury sauce is perfect for soaking into the rice!

Video