There must be at least six or seven variations of Vietnamese braised pork belly—and this Thịt Kho Trứng Cút is arguably my favorite—just don’t tell the other ones!
Growing up, we hardly ever used fresh quail eggs, and I can’t even begin to imagine how much time and effort it would take for me to peel two dozen quail eggs. So, canned quail eggs have always been the answer, and honestly in this dish, I can’t tell the difference between fresh and canned. My personal favorite brand is Arroy-D, and will use in any recipe that calls for quail eggs.
Coco Rico will add a subtle coconut flavor and will help tenderize the pork belly, but if you don’t have access to it, water will work just fine. Sprite can also be used in a pinch, but I’d reduce the amount of sugar used in the nước màu.
Thịt Kho Trứng Cút is the perfect weekday meal that comes together in roughly thirty minutes.
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This is DELICIOUS! My husband got the hookup for some quail eggs and the first thing we did was come to your page for inspiration. His coworkers loooove the food, so thanks for the recipe!