my name is thuy I’m from the little bit
kitchen I’m going to share a really
special dish with you
this dish is cooked the car it’s braised
belly pork in coconut water I served
with eggs golden eggs I call it now this
is a dish that we often eat when it’s
lit amis new year the family would
gather and we would eat this dish this
is the recipe from my family this is how
I’ve grown up with the dish and I would
love to share with you today I’m cooking
six portions I’ve got half a kilo of
belly pork which is the traditional
classic cut which is beautiful and I’ve
added half a kilo of pork leg it’s not a
classic traditional cut that we use it’s
got a beautiful tender sweetness and
softness to it you’re going to be
braising this for three hours and it
tears beautifully I’m going to start off
with slicing the meat I like to keep the
chunks quite big this is actually a
beautiful cut you’ve got the lines of
the fat going through the meat and the
skin is perfect I’m going to have these
I have a ball ready this is the leg
likewise this one I’m gonna cut them
into big chunks like that for this one I
would have it don’t throw away the skin
okay it keeps your meat tender so you
have that there can you see the chunks
are still quite big now the key to this
dish is to marinate the meat the main
ingredients for this would be baby
onions here I’ve got four slice them
really thin the onions are making me cry
dice its finest you can stir everything
in the meat for the chilies this is a
red chili pepper it has to be done two
separate styles this is how I was too
grown up with mum I’m going to use half
thinly slice it smells you can and for
the marinade like the onions I want you
to find the job that put it in together
and the other half take off the top
slice into a big chunk and put that in
the mortar together with that I’m gonna
put some garlic about four cloves it’s
not going to be chopped it’s going to be
crushed I’m just going to skin them and
put it in here okay so I’ve got this
here all mixed together and then crush
when it’s half crush add 1 teaspoon of
salt mix it together blend the salt
individually and the garlic the big
lumps I want them to completely flatten
crush it all together until it has that
really soft texture okay that’s what
we’re looking for that’s ready we’ve got
one more ingredient that’s really
important we’ve got the lime here I
would use half a lime so I’m going to
squeeze in so when that’s done take all
the mixture of the water heat and add it
back I’m going to use my hands I want to
make sure that the means being rubbed
properly okay so this is it
there’s no real secret I’m now going to
place this into the fridge for 45
minutes to bring out the flavors
once we’re waiting for the meat to
marinate in the fridge I want to start
on the braising juice so the main
ingredients we have here would be the
coconut juice the natural sweetness from
the coconut juice would come out if your
slow cooking and it makes the meat
really tender so I’ve got 1 liter of
water or some fish sauce here and a
teaspoon of sugar just enough to balance
with the fish sauce
ok so first I’m going to heat up the
juice I’ve got here two cans this is a
good liter most coconut juice would have
pulp is still in there this one has it
so I’m going to take it out you just
want the juice so whatever amount of
coconut juice that you put in there I
would like you to match that with water
then I’m going to add a liter filter I’m
going to turn it up on high heat we want
this to boiling point before we add the
meat but there in the meantime I’ve got
some eggs here on the side you would
boil them for 20 minutes and then put
them into cold water so they don’t cook
further I pull them and have them ready
I’m cooking for six people so really I
should have six eggs but I have an 8
here if you’re Asian you know that
number six means good luck add number 82
means good well okay the water’s boiling
now so I don’t get it there and get the
meat smells great okay it’s ready to go
into the coconut water and you can put
everything in and all the bits or the
marinating will float on top put
everything in make sure it’s below the
water level because you want it all to
cook evenly now I’m bringing it back to
boiling point so I can take all the
marinade back out the flavors are
already there the reason I’m doing this
is to get a very clear braising juice
okay once you’re ready I want you to
lower the heat to as low as possible
close the lid either open like that
total braising hours would be three
hours braise the pork for two hours on
the third hour at the eggs and you leave
it like that okay
okay so my meat has been braising here
for two hours it smells really wonderful
all the coconuts coming through the
onions literally so it’s ready for the
eggs so after adding the eggs I’d like
you to add some fish sauce just a very
small amount is enough so you put a
small teaspoon there likewise very
little sugar the teeny tiny bit just
about 1 teaspoon this helped I’ve turned
the golden bright color again if you can
close the lid leave a big gap there and
I can guarantee that you’re braising
juice will be super clear just like how
it should be so another hour and then
we’re good to go
now traditionally you would serve this
with jasmine white rice if you want to
be really authentic then you would serve
it with a mustard cabbage pickle there’s
a whole new recipe on its own so I
really hope to show you one day the meat
is ready now the color is perfect the
juice is really clear
the eggs are golden I wish you can smell
it and that’s it we’re ready to go okay
guys the way is over I feel like I need
a drumroll Fitz moment is been braising
for three hours and it’s absolutely
gorgeous so this is the belly pork cut
you can see the layers of skin in the
meat and this one here is the leg but
get back scrumptious you imagine being
six years old you feel really really
hungry and you come to the dinner table
and this is what you get served okay so
there’s the golden egg it’s just gonna
melt in your life to put some juice in
to keep the meat moist it’s beautiful
okay so it’s ready this is my Vietnamese
the car
Bruce belly pork with coconut juice and
eggs ever so simple yeah it’s so
delicious so flavoursome now for me
that’s perfect
I don’t want much I just want that Mel
be your happy day so I hope you’ve
enjoyed that and if you’d like it to
give me a thumbs up and subscribe to
foodtube right view and if you really
want to try this I actually make this at
the restaurant if you’re ever in London
do pop in and have a taste and down I’m
sure you’ll love it
take care and bye bye
you
kitchen I’m going to share a really
special dish with you
this dish is cooked the car it’s braised
belly pork in coconut water I served
with eggs golden eggs I call it now this
is a dish that we often eat when it’s
lit amis new year the family would
gather and we would eat this dish this
is the recipe from my family this is how
I’ve grown up with the dish and I would
love to share with you today I’m cooking
six portions I’ve got half a kilo of
belly pork which is the traditional
classic cut which is beautiful and I’ve
added half a kilo of pork leg it’s not a
classic traditional cut that we use it’s
got a beautiful tender sweetness and
softness to it you’re going to be
braising this for three hours and it
tears beautifully I’m going to start off
with slicing the meat I like to keep the
chunks quite big this is actually a
beautiful cut you’ve got the lines of
the fat going through the meat and the
skin is perfect I’m going to have these
I have a ball ready this is the leg
likewise this one I’m gonna cut them
into big chunks like that for this one I
would have it don’t throw away the skin
okay it keeps your meat tender so you
have that there can you see the chunks
are still quite big now the key to this
dish is to marinate the meat the main
ingredients for this would be baby
onions here I’ve got four slice them
really thin the onions are making me cry
dice its finest you can stir everything
in the meat for the chilies this is a
red chili pepper it has to be done two
separate styles this is how I was too
grown up with mum I’m going to use half
thinly slice it smells you can and for
the marinade like the onions I want you
to find the job that put it in together
and the other half take off the top
slice into a big chunk and put that in
the mortar together with that I’m gonna
put some garlic about four cloves it’s
not going to be chopped it’s going to be
crushed I’m just going to skin them and
put it in here okay so I’ve got this
here all mixed together and then crush
when it’s half crush add 1 teaspoon of
salt mix it together blend the salt
individually and the garlic the big
lumps I want them to completely flatten
crush it all together until it has that
really soft texture okay that’s what
we’re looking for that’s ready we’ve got
one more ingredient that’s really
important we’ve got the lime here I
would use half a lime so I’m going to
squeeze in so when that’s done take all
the mixture of the water heat and add it
back I’m going to use my hands I want to
make sure that the means being rubbed
properly okay so this is it
there’s no real secret I’m now going to
place this into the fridge for 45
minutes to bring out the flavors
once we’re waiting for the meat to
marinate in the fridge I want to start
on the braising juice so the main
ingredients we have here would be the
coconut juice the natural sweetness from
the coconut juice would come out if your
slow cooking and it makes the meat
really tender so I’ve got 1 liter of
water or some fish sauce here and a
teaspoon of sugar just enough to balance
with the fish sauce
ok so first I’m going to heat up the
juice I’ve got here two cans this is a
good liter most coconut juice would have
pulp is still in there this one has it
so I’m going to take it out you just
want the juice so whatever amount of
coconut juice that you put in there I
would like you to match that with water
then I’m going to add a liter filter I’m
going to turn it up on high heat we want
this to boiling point before we add the
meat but there in the meantime I’ve got
some eggs here on the side you would
boil them for 20 minutes and then put
them into cold water so they don’t cook
further I pull them and have them ready
I’m cooking for six people so really I
should have six eggs but I have an 8
here if you’re Asian you know that
number six means good luck add number 82
means good well okay the water’s boiling
now so I don’t get it there and get the
meat smells great okay it’s ready to go
into the coconut water and you can put
everything in and all the bits or the
marinating will float on top put
everything in make sure it’s below the
water level because you want it all to
cook evenly now I’m bringing it back to
boiling point so I can take all the
marinade back out the flavors are
already there the reason I’m doing this
is to get a very clear braising juice
okay once you’re ready I want you to
lower the heat to as low as possible
close the lid either open like that
total braising hours would be three
hours braise the pork for two hours on
the third hour at the eggs and you leave
it like that okay
okay so my meat has been braising here
for two hours it smells really wonderful
all the coconuts coming through the
onions literally so it’s ready for the
eggs so after adding the eggs I’d like
you to add some fish sauce just a very
small amount is enough so you put a
small teaspoon there likewise very
little sugar the teeny tiny bit just
about 1 teaspoon this helped I’ve turned
the golden bright color again if you can
close the lid leave a big gap there and
I can guarantee that you’re braising
juice will be super clear just like how
it should be so another hour and then
we’re good to go
now traditionally you would serve this
with jasmine white rice if you want to
be really authentic then you would serve
it with a mustard cabbage pickle there’s
a whole new recipe on its own so I
really hope to show you one day the meat
is ready now the color is perfect the
juice is really clear
the eggs are golden I wish you can smell
it and that’s it we’re ready to go okay
guys the way is over I feel like I need
a drumroll Fitz moment is been braising
for three hours and it’s absolutely
gorgeous so this is the belly pork cut
you can see the layers of skin in the
meat and this one here is the leg but
get back scrumptious you imagine being
six years old you feel really really
hungry and you come to the dinner table
and this is what you get served okay so
there’s the golden egg it’s just gonna
melt in your life to put some juice in
to keep the meat moist it’s beautiful
okay so it’s ready this is my Vietnamese
the car
Bruce belly pork with coconut juice and
eggs ever so simple yeah it’s so
delicious so flavoursome now for me
that’s perfect
I don’t want much I just want that Mel
be your happy day so I hope you’ve
enjoyed that and if you’d like it to
give me a thumbs up and subscribe to
foodtube right view and if you really
want to try this I actually make this at
the restaurant if you’re ever in London
do pop in and have a taste and down I’m
sure you’ll love it
take care and bye bye
you
Please follow and like us: