This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes.
If you make this dish ahead, the fat will congeal on the surface making it easier to remove it, and a little healthier! This also allows the flavors to meld a little more.
It was a little too sweet for my liking, ended up adding water to bring down the sweetness. I also added two star anise to give it some additional flavor (just like my mom made). Overall, good recipe, I would make again. - 18 Jun 2016 (Review from Allrecipes US | Canada)
Brillaint dish, the sweetness from the caramlised pork belly as well as the salt from the meat works lovely together. easy to follow and very tatsy . Highly recommand - 02 Oct 2012 (Review from Allrecipes UK | Ireland)
This recipe is great. Be careful not to overcook the eggs and also understand that 'shallots' is not a unit of measurement. The shallots I bought from the store were much bigger than average, a fact I was not aware of until I finished the recipe and realized I had way too much in the recipe! - 11 Mar 2017 (Review from Allrecipes US | Canada)