Vietnamese Braised Pork with Quail Eggs, Stir Fried Water Spinach, and Malabar Spinach Soup

Ingredients

• 1 kg pork ribs (marinated)
• 4 garlic (cloves, for pork marinade)
• 3 shallots (diced, for pork marinade)
• 3 tbsp hat nem (chicken or pork bouillon) (for pork marinade)
• 4 tbsp brown sugar (for pork marinade)
• vegetable oil (enough to cover the bottom of the pot)
• 3 tbsp white sugar (for caramelization)
• 4 tbsp fish sauce (for pork seasoning)
• black pepper (to taste and for garnish)
• 1 cup water (for pork braise)
• quail eggs (or regular eggs (optional))
• 1 lb water spinach (washed)
• garlic (as much as you want, for stir fry)
• 3 tbsp fish sauce (for stir fry)
• 1 tbsp sugar (for stir fry)
• 1 lb pork bones (for soup base)
• chicken bouillon (to taste for soup)
• salt or fish sauce (to taste for soup)
• sugar (to taste for soup)
• 1 bunch Malabar spinach (washed and chopped)

Steps

1. 1

   Marinate 1kg pork ribs with 4 cloves of garlic, 3 diced shallots, 3 tbsp hat nem (chicken or pork bouillon), and 4 tbsp brown sugar. Let it sit for about 30 minutes.

2. 2

   In a medium pot, heat enough vegetable oil to cover the bottom of the pot. Add in 3 tbsp white sugar and leave on medium heat.

3. 3

   Keep a close eye on the sugar as it caramelizes quickly. Once it reaches a dark brown color, quickly add the marinated pork and combine to coat the meat.

4. 4

   Season the pork with 4 tbsp fish sauce and black pepper to taste. Add about 1 cup of water.

5. 5

   Add your quail eggs or regular eggs (optional) to the pot.

6. 6

   Simmer on medium heat for about 20 minutes.

7. 7

   If you prefer a thicker sauce, increase the temperature to medium-high and leave the pot uncovered for 10-15 more minutes.

8. 8

   Garnish the finished pork with black pepper.

9. 9

   For the water spinach: heat a pan on high heat.

10. 10

    Add your washed water spinach and mix every few seconds so that it cooks evenly.

11. 11

    Add as much garlic as you want to the spinach.

12. 12

    Season with 3 tbsp fish sauce and 1 tbsp sugar.

13. 13

    For the Malabar spinach soup: Parboil your pork bones, rinse them, then bring to a boil with fresh water to create a clean broth.

14. 14

    Season the broth with chicken bouillon, salt or fish sauce, and sugar to taste.

15. 15

    Add in your washed, chopped Malabar spinach.

16. 16

    Turn off the heat after about 1 minute to keep the vegetables bright green.

Notes

The Malabar spinach soup is traditionally better with shrimp, but pork bones are used here as a seafood-free alternative. For the pork braise, ensure you watch the sugar caramelization closely to avoid burning.

Nutrition per serving

• Vietnamese
• Main Course
• Side Dish
• Soup
• Braised
• Stir-fried
• Pork
• Traditional