Thit Kho Trung (Braised Pork and Eggs)
Thit Kho Trung (Braised Pork and Eggs)
Ingredients
For the Braised Pork
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 2 shallots, finely minced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1 teaspoon black pepper, freshly ground
- 2 cups coconut water
- 1 cup water, or more, as needed
- 2 tablespoons caramel sauce, (Nuoc Mau, store-bought or homemade)
- 24 quail eggs, hard-boiled and peeled (about two 15-ounce cans, drained)
For Garnish
- 1/4 cup green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the pork belly cubes, minced shallots, minced garlic, fish sauce, granulated sugar, and black pepper. Mix well to ensure all pork pieces are coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight.
⏱️ 10 min
- 2
In a large heavy-bottomed pot or Dutch oven, add the caramel sauce over medium heat. Heat until the sauce begins to bubble and darken slightly, being careful not to burn it. This will take about 1-2 minutes.
⏱️ 2 min
- 3
Add the marinated pork belly to the pot. Sear the pork on all sides until lightly browned, about 5-7 minutes. This step helps to lock in flavor and create a richer color.
⏱️ 7 min
- 4
Pour in the coconut water and 1 cup of regular water. The liquid should mostly cover the pork; if not, add a little more water until the pork is almost submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
⏱️ 65 min
- 5
After 60 minutes, check the pork for tenderness. It should be starting to become tender. Add the peeled hard-boiled quail eggs to the pot, ensuring they are submerged in the braising liquid. Continue to simmer, covered, for another 30-45 minutes, or until the pork is fork-tender and the sauce has thickened slightly and developed a deep, rich color. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 45 min
- 6
Taste the sauce and adjust seasoning if necessary. You may add a pinch more sugar or a splash more fish sauce to your preference. The sauce should be a balance of savory, sweet, and slightly salty.
⏱️ 3 min
- 7
Ladle the Thit Kho Trung into serving bowls. Garnish generously with sliced green onions.
⏱️ 3 min
- 8
Serve immediately with a warm bowl of steamed jasmine rice.
Kitchen Tools
Nutrition Facts (per serving)
Thit Kho Trung (Braised Pork and Eggs)
For the Braised Pork
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 2 shallots, finely minced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1 teaspoon black pepper, freshly ground
- 2 cups coconut water
- 1 cup water, or more, as needed
- 2 tablespoons caramel sauce, (Nuoc Mau, store-bought or homemade)
- 24 quail eggs, hard-boiled and peeled (about two 15-ounce cans, drained)
For Garnish
- 1/4 cup green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the pork belly cubes, minced shallots, minced garlic, fish sauce, granulated sugar, and black pepper. Mix well to ensure all pork pieces are coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably overnight.
⏱️ 10 min - 2
In a large heavy-bottomed pot or Dutch oven, add the caramel sauce over medium heat. Heat until the sauce begins to bubble and darken slightly, being careful not to burn it. This will take about 1-2 minutes.
⏱️ 2 min - 3
Add the marinated pork belly to the pot. Sear the pork on all sides until lightly browned, about 5-7 minutes. This step helps to lock in flavor and create a richer color.
⏱️ 7 min - 4
Pour in the coconut water and 1 cup of regular water. The liquid should mostly cover the pork; if not, add a little more water until the pork is almost submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
⏱️ 65 min - 5
After 60 minutes, check the pork for tenderness. It should be starting to become tender. Add the peeled hard-boiled quail eggs to the pot, ensuring they are submerged in the braising liquid. Continue to simmer, covered, for another 30-45 minutes, or until the pork is fork-tender and the sauce has thickened slightly and developed a deep, rich color. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 45 min - 6
Taste the sauce and adjust seasoning if necessary. You may add a pinch more sugar or a splash more fish sauce to your preference. The sauce should be a balance of savory, sweet, and slightly salty.
⏱️ 3 min - 7
Ladle the Thit Kho Trung into serving bowls. Garnish generously with sliced green onions.
⏱️ 3 min - 8
Serve immediately with a warm bowl of steamed jasmine rice.