Braised Roasted Pork Belly with Vermicelli (Bun Heo Quay Kho)

Here's a quick and tasty vermicelli dish with the ever-popular roasted pork belly that's braised in coconut water. If you haven't try to make this dish, then you must because it's so easy to pull together and the taste is unforgettable. Ironically, the main ingredients are all cooked, such as the roasted pork belly and the quail eggs. For many of us Vietnamese, braising is associated with comfort food. And yes, braising anything in coconut juice just turns out so comforting-good. So enjoy this with vermicelli or if not, then with your steamed rice is also a winner.  

RECIPE for 4 servings

1 lb roasted pork belly from local Chinese Bbq shop, with its sauce
6 cups of coconut water/juice
12-15 of cooked quail eggs
5 tbs of good fish sauce
3-5 fresh thai peppers
3-5 fresh garlic, smashed
4-5 servings of cooked vermicelli/noodle, available fresh at local Vietnamese market
Various veggies: handful of mints, perilla, sliced cucumbers, sliced pickled mustard green, pickled carrots and daikon, bean sprouts, lettuce leaves, etc. 

Braise the pork belly in coconut water, smashed garlic, thai pepper, fish sauce and quail eggs for 30 mins. Ladle over a bed of vermicelli and veggies at serving time. Enjoy!