Desmond Scott
On today's menu we have Vietnamese Braised Pork Belly (Thá»t Kho) 1 Ib pork belly, cubed 1/4 cup white sugar 4 cloves garlic, minced 1 small shallot, minced 1 Thai chili, sliced ÂŒ cup fish sauce 1 tablespoon Vietnamese seasoning sauce Âœ cup coconut soda, Coco Rico Âœ cup water 3-4 boiled eggs or 8-10 quail eggs In a heavy pot over medium heat, add the sugar and let it melt until it turns a deep amber caramel. Add the pork belly and toss to coat evenly in the caramel, letting the edges lightly sea...
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