Thit Kho Trung (Vietnamese Caramelized Pork with Eggs)
Thit Kho Trung (Vietnamese Caramelized Pork with Eggs)
Ingredients
For the Thit Kho Trung
- 1 1/2 pounds pork belly, cut into 1 1/2-inch cubes
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 2 tablespoons dark soy sauce
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 2 cups water, or as needed to cover pork
- 3 fresh red chilies, whole
- 12 peeled quail eggs
For Garnish and Serving
- 1/4 cup green onions, chopped
- 1 fresh red chilies, sliced, for garnish
- 4 cups white rice, cooked, for serving
- 1 cup pickled vegetables, for serving
Instructions
- 1
In a large bowl, combine the cubed pork belly, diced onion, and minced garlic.
⏱️ 5 min
- 2
Season the pork mixture by sprinkling black pepper, adding dark soy sauce, fish sauce, and salt.
⏱️ 2 min
- 3
Using a gloved hand, thoroughly mix all the ingredients with the pork until well combined and every piece of pork is coated.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and set aside to marinate for at least 1 hour at room temperature, or refrigerate for longer (up to 4 hours).
- 5
Add brown sugar to the inner pot of an Instant Pot. Set the Instant Pot to the 'Sauté' function on 'Normal' heat. Stir the sugar with a spoon or spatula until it melts, caramelizes, and forms a thick, dark brown paste. This should take about 5-7 minutes. Be careful not to burn the sugar.
⏱️ 7 min
- 6
Carefully add the marinated pork belly mixture to the caramelized sugar in the Instant Pot. Stir well to coat the pork with the caramel. Continue to sauté for 5 minutes, stirring occasionally, until the pork is lightly browned.
⏱️ 5 min
- 7
Pour water into the pot, ensuring it mostly covers the pork. Add the 3 whole fresh red chilies to the pot. Stir gently to combine.
⏱️ 2 min
- 8
Cancel the 'Sauté' function. Close the lid of the Instant Pot and ensure the sealing valve is in the 'Sealing' position. Set the Instant Pot to 'Pressure Cook' (or 'Manual') on 'High' pressure for 60 minutes.
⏱️ 60 min
- 9
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the Instant Pot.
⏱️ 15 min - 10
Add the peeled quail eggs to the pot. Gently stir to incorporate the eggs into the sauce and pork. Close the lid (no need to seal) and let the dish simmer on 'Keep Warm' for 5-10 minutes, allowing the flavors to meld and the eggs to absorb some of the sauce.
⏱️ 10 min
- 11
Ladle the soft, tender pork belly and seasoned quail eggs into individual serving bowls. Garnish generously with chopped green onions and sliced fresh red chilies.
⏱️ 3 min
- 12
Serve hot over white rice with pickled vegetables on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thit Kho Trung (Vietnamese Caramelized Pork with Eggs)
For the Thit Kho Trung
- 1 1/2 pounds pork belly, cut into 1 1/2-inch cubes
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 2 tablespoons dark soy sauce
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 2 cups water, or as needed to cover pork
- 3 fresh red chilies, whole
- 12 peeled quail eggs
For Garnish and Serving
- 1/4 cup green onions, chopped
- 1 fresh red chilies, sliced, for garnish
- 4 cups white rice, cooked, for serving
- 1 cup pickled vegetables, for serving
Instructions
- 1
In a large bowl, combine the cubed pork belly, diced onion, and minced garlic.
⏱️ 5 min - 2
Season the pork mixture by sprinkling black pepper, adding dark soy sauce, fish sauce, and salt.
⏱️ 2 min - 3
Using a gloved hand, thoroughly mix all the ingredients with the pork until well combined and every piece of pork is coated.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and set aside to marinate for at least 1 hour at room temperature, or refrigerate for longer (up to 4 hours).
- 5
Add brown sugar to the inner pot of an Instant Pot. Set the Instant Pot to the 'Sauté' function on 'Normal' heat. Stir the sugar with a spoon or spatula until it melts, caramelizes, and forms a thick, dark brown paste. This should take about 5-7 minutes. Be careful not to burn the sugar.
⏱️ 7 min - 6
Carefully add the marinated pork belly mixture to the caramelized sugar in the Instant Pot. Stir well to coat the pork with the caramel. Continue to sauté for 5 minutes, stirring occasionally, until the pork is lightly browned.
⏱️ 5 min - 7
Pour water into the pot, ensuring it mostly covers the pork. Add the 3 whole fresh red chilies to the pot. Stir gently to combine.
⏱️ 2 min - 8
Cancel the 'Sauté' function. Close the lid of the Instant Pot and ensure the sealing valve is in the 'Sealing' position. Set the Instant Pot to 'Pressure Cook' (or 'Manual') on 'High' pressure for 60 minutes.
⏱️ 60 min - 9
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the Instant Pot.
⏱️ 15 min - 10
Add the peeled quail eggs to the pot. Gently stir to incorporate the eggs into the sauce and pork. Close the lid (no need to seal) and let the dish simmer on 'Keep Warm' for 5-10 minutes, allowing the flavors to meld and the eggs to absorb some of the sauce.
⏱️ 10 min - 11
Ladle the soft, tender pork belly and seasoned quail eggs into individual serving bowls. Garnish generously with chopped green onions and sliced fresh red chilies.
⏱️ 3 min - 12
Serve hot over white rice with pickled vegetables on the side.
⏱️ 1 min