Thit Kho (Vietnamese Braised Pork and Eggs)
Thit Kho (Vietnamese Braised Pork and Eggs)
Ingredients
For the Pork
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 2 shallots, finely minced
- 4 cloves garlic, finely minced
- 1/4 cup fish sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
For the Caramel Sauce
- 1/4 cup granulated sugar
- 1/4 cup water
For the Braising
- 6 hard-boiled eggs, peeled
- 2 cups coconut water, unsweetened
- 1 cup water, or more, as needed
- 1 tablespoon fish sauce, or to taste
- 2 stalks green onions, sliced, for garnish
- 1 red chilies, sliced, for garnish (optional)
Instructions
- 1
In a large bowl, combine the cubed pork belly with minced shallots, minced garlic, 1/4 cup fish sauce, 1 tablespoon granulated sugar, and black pepper. Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the pork is marinating, prepare the caramel sauce. In a heavy-bottomed saucepan or pot, combine 1/4 cup granulated sugar and 1/4 cup water. Heat over medium-high heat without stirring. Allow the sugar to dissolve and then caramelize, swirling the pan occasionally, until it turns a deep amber color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 3
Carefully add the marinated pork (including all the marinade) to the caramel sauce. The caramel will seize up, but it will melt back down as the pork cooks. Stir the pork to coat it in the caramel and sear for about 5-7 minutes, until lightly browned on all sides.
⏱️ 7 min
- 4
Pour in the coconut water and 1 cup of regular water. The liquid should just cover the pork; if not, add a little more water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
⏱️ 60 min
- 5
After 60 minutes, add the peeled hard-boiled eggs to the pot. Continue to simmer, covered, for another 30 minutes, or until the pork is very tender and the sauce has thickened slightly. The eggs will absorb the color and flavor of the braising liquid.
⏱️ 30 min
- 6
Taste the sauce and adjust seasoning with additional fish sauce if needed. If the sauce is too thin, remove the lid and simmer for an additional 5-10 minutes to reduce. If it's too thick, add a splash of hot water.
⏱️ 5 min
- 7
Serve Thit Kho hot with steamed jasmine rice. Garnish with sliced green onions and red chilies, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thit Kho (Vietnamese Braised Pork and Eggs)
For the Pork
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 2 shallots, finely minced
- 4 cloves garlic, finely minced
- 1/4 cup fish sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
For the Caramel Sauce
- 1/4 cup granulated sugar
- 1/4 cup water
For the Braising
- 6 hard-boiled eggs, peeled
- 2 cups coconut water, unsweetened
- 1 cup water, or more, as needed
- 1 tablespoon fish sauce, or to taste
- 2 stalks green onions, sliced, for garnish
- 1 red chilies, sliced, for garnish (optional)
Instructions
- 1
In a large bowl, combine the cubed pork belly with minced shallots, minced garlic, 1/4 cup fish sauce, 1 tablespoon granulated sugar, and black pepper. Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the pork is marinating, prepare the caramel sauce. In a heavy-bottomed saucepan or pot, combine 1/4 cup granulated sugar and 1/4 cup water. Heat over medium-high heat without stirring. Allow the sugar to dissolve and then caramelize, swirling the pan occasionally, until it turns a deep amber color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 3
Carefully add the marinated pork (including all the marinade) to the caramel sauce. The caramel will seize up, but it will melt back down as the pork cooks. Stir the pork to coat it in the caramel and sear for about 5-7 minutes, until lightly browned on all sides.
⏱️ 7 min - 4
Pour in the coconut water and 1 cup of regular water. The liquid should just cover the pork; if not, add a little more water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
⏱️ 60 min - 5
After 60 minutes, add the peeled hard-boiled eggs to the pot. Continue to simmer, covered, for another 30 minutes, or until the pork is very tender and the sauce has thickened slightly. The eggs will absorb the color and flavor of the braising liquid.
⏱️ 30 min - 6
Taste the sauce and adjust seasoning with additional fish sauce if needed. If the sauce is too thin, remove the lid and simmer for an additional 5-10 minutes to reduce. If it's too thick, add a splash of hot water.
⏱️ 5 min - 7
Serve Thit Kho hot with steamed jasmine rice. Garnish with sliced green onions and red chilies, if desired.
⏱️ 1 min