This classic dish (a favorite for Tet/Lunar New Year) is typically made by caramelizing sugar into a thick syrup and then cooking the pork and eggs slow and low until the pork is super tender. My recipe shortcut is to use Coca-Cola in place of the caramel which can be a bit tricky to make. (I’ve burned my share of sugar making this in the past.) Coke adds the perfect sugar and color substitute and you’ll love the taste and time-savings!
In my house we make a big batch a few days before New Year’s day. The process of refrigerating and reheating makes the pork really soft and the longer everything marinates in the delicious caramel sauce the tastier it becomes. My favorite part of this dish is definitely the eggs. I love eating the caramel-coated eggs with rice and often double the eggs in the recipe so I have some extras to enjoy. (They go fast!) I have to admit–I am not a fan of cooking with fatty pork but this dish would not be the same without it. The fat helps to keep the meat juicy and broth flavorful. So friends, don’t dismiss this awesome recipe because of the fatty pork, do what I do–peel it off and don’t eat it!
A Quick Tip: If you have the time and want the meat and pork to be infused with the delicious caramel flavor, every hour or so, put the dish back on the stove (with the lid on) over medium heat. As soon as the broth starts to boil, turn off the heat. Turn the meat and eggs each time. Repeat this step several times and you’ll be amazed at how flavorful the pork and eggs are.
Watch the video below for instructions.
1 lb pork butt with skin
1 tsp salt
1/4 cup fish sauce
1 cup Coca-Cola
1 cup water
5 hard boiled eggs
1/4 small onion
Cut pork pieces into thick chunks.
Bring a large pot of water to a boil. Salt the water. Drop pork pieces into water and boil for 3-4 minutes. Remove pork and place in a large bowl. Rinse pork pieces several times with water and drain well.
Drizzle half of fish sauce on pork. Turn pork over and drizzle remaining fish sauce.
Add Coke and water to saucepan and bring to a boil over high heat. Add pork. Using a spoon, skim bubbles from the broth and discard. Continue skimming until most of bubbles are gone. (This helps to keep the broth clear.) Add peppercorns. Cover pot, turn heat to low and simmer for 15 minutes.
Turn pork over. Add eggs and immerse in the broth. Separate onion into pieces and add on top. Cover and simmer over low heat. After 1/2 hour, gently turn the eggs and meat making sure everything is evenly coated with the caramel liquid. Cover and simmer for another 1/2 hour. The pork should be tender when pricking with fork or chopstick.
Serve this dish with pickled bean sprouts or mustard greens.
Yields: 4 servings
Thank you so much for this~
I hate caramelizing sugar and fail 90% of the times I tried. The thought of using coke as a substitute came in my dream lol but wasn’t sure if it was a thing ahaha It’s cooking in my kitchen right now and it already smells so food!
Caramelizing sugar takes some practice for sure. I hope you enjoyed this recipe!
Have you try making this in pressure cooker? I have an instapot and want to try to make this but I have reservation about the taste as usually the sauce will be more flavorful when simmered for 2 hrs.
Hi, I’ve made this dish using a slow cooker and Instant Pot pressure cooker function. The meat and sauce are more flavorful using the stove top and slower cooker methods because of the additional cooking time. If you make in an Instant Pot using the pressure cooker, you can keep on the Warm setting for awhile longer to allow the meat to marinate in the sauce. Good Luck!
Hi trang, do you think coke zero or diet coke would be similar? Trying to stay away from the sugar sugar. ;(
I have not tried it with diet cola. Please give it a try and share your results 🙂
Just to chime in – tried making this with Coke zero and it did NOT work. No caramelization, different consistency, and the taste was very bad. I dont think artificial sweeteners simmer well.
However, it was quite delicious when I made it with regular Coke! Thanks Trang!
Thanks for sharing your results using Coke Zero. It’s great information as I am sure others are curious as well! 🙂
Hello trang I was thinking of making a large pot portion for a serving of 6/7 people do u think this recipe can still be applied to it I would love to try it out. Also a big thanks I’ve missed this dish so much.
I would double the recipe to make enough to serve 6-7 people. I would suggest using a large pot so the pork and eggs can be submerged in the broth to infuse them with all the great flavors. If you have time, make the Pickled Beans Sprouts (Dua Gia) http://runawayrice.com/sauces-pickles/pickled-bean-sprouts/ to go with it. Good Luck and please let me know how it turns out for you.
Trang, thanks for easy recipe, do you how to make “nem nuong” can you share.
Both of the pots you use on this video, I have the set at home (Analon is the maker).
Are you looking for the Nem Nuong recipe which is processed and often made into spring rolls or the version that’s more like a meat patty? If it’s the later, I shared this recipe earlier. If it’s the first one, it’s been a popular request and I will share that recipe along with the dipping sauce in the near future. So please stay tuned!
Trang, yes, i’m looking for Nem Nuong often made into spring rolls.
the 1st one that has been popular request.
by the way, my huband so impressed when made peanuts candy, so easy & delicious.
Trang. you posted new video today, where can i find it on the blog.
Thank you for sharing easy & wonderful recipe.
Yes I will share Nem Nuong recipe soon. Each week when I post a new recipe with the video it’s always on the front page of my website. So you should see the recipe for Seitan (Mi Can) as soon as you land on my website. Thank you for taking your time to share your comments with it. You are very kind! 🙂
You can cook even cook the dish in crockpot on high for 3-4 hours after you rinsed the pork with hot water. Huge time saving!!
What a wonderful idea! I’ll bet the meat has fantastic flavor cooked slow and low. Thanks for sharing your cooking tips 🙂
Omg! Easy to make and tastes as good as my moms. Loved the shortcut using Coke because I was afraid of burning the sugar too. Thanks for the recipe. Now I don’t have to go to the Asian market for this when I have a craving.
Looking forward to trying other recipes.
Hi Kathy, I am glad to hear you like the recipe. No more worrying about burnt sugar…it smells awful and such a mess to clean up 🙂 Thanks for sharing your comments and Happy Cooking!