Tid Kua Jung (Improvised)
Tid Kua Jung (Improvised)
Ingredients
For the Pork Belly
- 2 pounds pork belly, cubed
- 1 inch ginger, piece
For the Marinade
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/4 cup shallots, chopped
- 2 tablespoons garlic, minced
For the Broth and Simmer
- 2 tablespoons brown sugar, for caramelizing
- 2 cups fresh coconut water
- 1 pound Huli Huli chicken bones, leftover
- 4 cups water, for chicken broth
- 1 can Sprite, (12 fluid ounces)
- 1 can canned bamboo shoots, drained, sliced
- 4 eggs, boiled and peeled
- 1/2 cup fresh coconut meat, chopped
Instructions
- 1
Place the cubed pork belly and the 1-inch piece of ginger into a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and boil for 20 minutes, or until the pork belly is cooked through and tender.
⏱️ 25 min
- 2
Drain the boiled pork belly and rinse it thoroughly under cold running water to remove any impurities. Transfer the rinsed pork belly into a large metal bowl.
⏱️ 5 min
- 3
To the bowl with the pork belly, add 1/4 cup brown sugar, 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons oyster sauce, 1/4 cup chopped shallots, and 2 tablespoons minced garlic. Mix all ingredients thoroughly until the pork belly is well coated with the seasoning. Set aside to marinate while preparing the broth.
⏱️ 10 min
- 4
In a separate medium pot, combine the leftover Huli Huli chicken bones with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes to create a flavorful broth. Strain the broth, discarding the bones, and set aside.
⏱️ 35 min
- 5
In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of brown sugar. Heat over medium-low heat, stirring occasionally, until the sugar melts and turns into a rich amber caramel. Be careful not to burn it.
⏱️ 5 min
- 6
Carefully add the marinated pork belly mixture to the pot with the caramelized sugar. Stir well to coat the pork belly evenly with the caramel.
⏱️ 5 min
- 7
Pour 2 cups of fresh coconut water into the pot with the pork belly. Stir to combine.
⏱️ 1 min
- 8
Add the prepared chicken broth (from step 4) to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 9
Pour in the 12-fluid ounce can of Sprite. Stir gently.
⏱️ 1 min
- 10
Add the drained and sliced canned bamboo shoots to the pot.
⏱️ 1 min
- 11
Carefully add the boiled and peeled eggs to the pot.
⏱️ 1 min
- 12
Stir in the 1/2 cup of chopped fresh coconut meat.
⏱️ 1 min
- 13
Reduce the heat to low, cover the pot, and let the dish simmer for 60-90 minutes, or until the pork belly is very tender and the flavors have melded. Stir occasionally to prevent sticking. Taste and adjust seasoning if necessary.
⏱️ 90 min
- 14
Serve the Tid Kua Jung hot, preferably with steamed white rice and other desired side dishes.
⏱️ 5 min
Kitchen Tools
Tid Kua Jung (Improvised)
For the Pork Belly
- 2 pounds pork belly, cubed
- 1 inch ginger, piece
For the Marinade
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/4 cup shallots, chopped
- 2 tablespoons garlic, minced
For the Broth and Simmer
- 2 tablespoons brown sugar, for caramelizing
- 2 cups fresh coconut water
- 1 pound Huli Huli chicken bones, leftover
- 4 cups water, for chicken broth
- 1 can Sprite, (12 fluid ounces)
- 1 can canned bamboo shoots, drained, sliced
- 4 eggs, boiled and peeled
- 1/2 cup fresh coconut meat, chopped
Instructions
- 1
Place the cubed pork belly and the 1-inch piece of ginger into a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and boil for 20 minutes, or until the pork belly is cooked through and tender.
⏱️ 25 min - 2
Drain the boiled pork belly and rinse it thoroughly under cold running water to remove any impurities. Transfer the rinsed pork belly into a large metal bowl.
⏱️ 5 min - 3
To the bowl with the pork belly, add 1/4 cup brown sugar, 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons oyster sauce, 1/4 cup chopped shallots, and 2 tablespoons minced garlic. Mix all ingredients thoroughly until the pork belly is well coated with the seasoning. Set aside to marinate while preparing the broth.
⏱️ 10 min - 4
In a separate medium pot, combine the leftover Huli Huli chicken bones with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes to create a flavorful broth. Strain the broth, discarding the bones, and set aside.
⏱️ 35 min - 5
In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of brown sugar. Heat over medium-low heat, stirring occasionally, until the sugar melts and turns into a rich amber caramel. Be careful not to burn it.
⏱️ 5 min - 6
Carefully add the marinated pork belly mixture to the pot with the caramelized sugar. Stir well to coat the pork belly evenly with the caramel.
⏱️ 5 min - 7
Pour 2 cups of fresh coconut water into the pot with the pork belly. Stir to combine.
⏱️ 1 min - 8
Add the prepared chicken broth (from step 4) to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 9
Pour in the 12-fluid ounce can of Sprite. Stir gently.
⏱️ 1 min - 10
Add the drained and sliced canned bamboo shoots to the pot.
⏱️ 1 min - 11
Carefully add the boiled and peeled eggs to the pot.
⏱️ 1 min - 12
Stir in the 1/2 cup of chopped fresh coconut meat.
⏱️ 1 min - 13
Reduce the heat to low, cover the pot, and let the dish simmer for 60-90 minutes, or until the pork belly is very tender and the flavors have melded. Stir occasionally to prevent sticking. Taste and adjust seasoning if necessary.
⏱️ 90 min - 14
Serve the Tid Kua Jung hot, preferably with steamed white rice and other desired side dishes.
⏱️ 5 min