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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
Cook Time 15 minutes
Total Time 45 minutes
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