This authentic thit kho recipe is the ultimate traditional Vietnamese homestyle dish, featuring caramelized pork belly and perfectly cooked eggs braised in a flavorful coconut juice sauce. It’s the ultimate comfort food and a popular dish to serve for Lunar New Year celebrations.
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What is thit kho?
Thit kho trung - meaning braised meat with egg is a very popular and traditional Vietnamese dish made with pork belly seasoned with onions, garlic and fish sauce, caramelized with sugar and then braised in a delicious coconut juice.
This dish is made very similarly to suon ram man, except it's braised for a longer period of time to yield super tender and soft meat. It’s also braised in more liquid, so you can drizzle the sweet, umami sauce all over your rice bowl!
Vietnamese braised pork belly Ingredients
Pork Belly: The star of the dish, giving it a rich and tender texture. You can substitute with pork shoulder or ribs for a leaner option, but pork belly provides the best melt-in-your-mouth quality.
Fish Sauce: Essential for depth and umami. Look for brands like Three Crabs, Red Boat, or Son at Asian markets. This ingredient is irreplaceable in this dish for its authentic flavor.
Coconut Juice/Soda (or Coconut Water): Adds a subtle sweetness and a tropical flavor that pairs beautifully with the caramelized pork. Coco Rico soda is a popular choice among Vietnamese cooks. Check Hispanic or Asian markets if it's not in your usual grocery store.
Water: Balances the saltiness and sweetness, giving the dish enough liquid to cook the pork and eggs to tender perfection.
Shallots: Aromatics enhances the overall flavor, add additional garlic if preferred.
Sugar: Key for creating a caramel sauce. This will give the pork a beautiful amber color and balances the strong, savory flavors with a hint of sweetness.
Pork Variations
Pork belly is the traditional cut for this dish, but other options like pork shoulder (cut into 1-inch cubes) and pork riblets (cut into 1-inch pieces) work well too.
Pork fat and bones add depth and richness to the braise. I often use a mix of half pork belly and half pork riblets for a balanced texture and enhanced taste.
How to Make Thịt Kho Tàu
1). Make the Caramel Sauce: This is the trickiest step, so keep a close eye on it. Continuously stir the sugar over medium low heat to prevent burning. Once the sugar turns a caramel color, turn off the heat and let it sit for an additional 5 seconds until it darkens slightly.
2). Sear the Pork: Immediately add the pork to the pan and sear each side for about 3 minutes on medium-high heat. Cook in batches as needed, ensuring the pork is in a single layer to avoid crowding the pan. Then, stir in the shallots.
3). Add Liquids: Pour in the fish sauce, coconut soda, and water, then bring the mixture to a boil over high heat.
4). Simmer: Skim off any scum that rises to the top, then cover with a lid and simmer on low heat for 1 hour.
5). Prepare the Eggs: While the pork is simmering, boil the eggs for 7–8 minutes.
6). Finish Braising: Add the boiled eggs to the pot and braise for an additional 10 minutes on high heat with the lid off to reduce the liquid for a more concentrated flavor.
How to serve and eat thit kho
This dish is rich and savory, best enjoyed with rice to balance its bold flavors. It’s traditionally served alongside a light Vietnamese vegetable soup, a vegetable dish, or fresh, crunchy cucumbers and lettuce to cleanse the palate.
To eat, add some pork, sauce, and an egg to a bowl of rice. Take a spoonful of rice with a piece of pork and egg, and savor each bite!
Tips for Making Delicious Thịt Kho
- Caramelizing Sugar: This step can be tricky, so keep a close eye on the sugar and stir continuously to prevent burning.
- Adjust Seasoning to Taste: Feel free to tailor the flavors to your liking. Add more fish sauce for a saltier, umami boost, or less/more sugar for desired level of sweetness.
- Choose Your Pork Cuts: For extra flavor, use a combination of half pork riblets and half pork belly.
- Boil Eggs Separately: Boil the eggs first, then add them to the thịt kho for the last 10 minutes of cooking. Avoid overcooking, as the eggs can become dry and rubbery.
- Make Ahead for Deeper Flavor: I prefer to make this dish a day ahead. This allows the pork fat to solidify in the fridge, making it easy to remove before reheating. Plus, the flavors deepen and become even better overnight—just like soup!
Dishes to serve with Thit Kho
- Vietnamese shrimps and pork spring rolls
- Vietnamese chicken salad
Din Tai Fung inspire cucumber salad - Morning Glory Stir Fry
More Vietnamese recipes to try
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Thit Kho (Vietnamese Braised Pork Belly and Eggs)
Equipment
Ingredients
- 2-2.5 pounds pork belly, cut into 1 inch thick pieces. can also use pork shoulder or pork riblets
- ¼ cup shallots, chopped
- 2 cans Coco Rico coconut soda, (12 ounces each can) or 3 cups coconut juice
- 1 cup water
- ¼ cup fish sauce I use Red Boat brand
- 9 eggs
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon ground pepper to taste
For the caramel sauce
- 3 tablespoons white sugar
- 1 teaspoon oil
Instructions
- In a large stock pot, add oil and sugar. Continuously stir the sugar over medium low heat to prevent burning. Once the sugar turns a caramel color, turn off the heat and let it sit for an additional 5 seconds until it darkens slightly.
- Immediately add the pork to the pan and sear each side for about 3 minutes on medium-high heat. Cook in batches as needed, ensuring the pork is in a single layer to avoid crowding the pan. Then, stir in the shallots.
- Add the fish sauce, water and coconut juice. Take it to a boil on high heat. Skim off any scum off the top of the sauce with a ladle.
- Simmer on medium low and cook for 1 hour with the lid on.
- Meanwhile, boil the eggs. Add the eggs to a saucepan, covering it with cold water by 1 inch. Cover with a lid and take it to a roiling boil on high heat. Then bring the heat down to medium high and boil for 7-8 minutes. Drain and rinse with cold water. Peel and set the eggs aside.
- Once pork is done braising, remove the lid and add the eggs, making sure it's submerged into the liquid. Braise for an additional 10 minutes on high heat with the lid off for a more concentrated flavor.
- Add salt and pepper to taste.
Notes
- Optional: For a cleaner taste, blanch the pork before cutting and cooking. Boil water in a stock pot, add the pork belly along with ½ tablespoon of kosher salt, and boil for 7–8 minutes. Drain and rinse with cold water.
- Caramelizing Sugar: This step can be tricky, so keep a close eye on the sugar and stir continuously to prevent burning.
- Adjust to Taste: Feel free to adjust the seasoning to your preference. Add more fish sauce for extra saltiness and umami, or more or less for desired sweetness.
- Serving Suggestions: Serve with rice and a side of fresh vegetables like crisp cucumber or pickled vegetables for a refreshing contrast.
Rose
Thank you for the recipe! I did a 50/50 mix of pork belly and pork shoulder and it turned out wonderful! Growing up my mom always cooked the s*&% out of the eggs and they were rubbery. I liked how these turned out. Just in time for Tet.
Kaylie
I'm so happy it turned out well for you! And yes, I totally understand the rubbery eggs, I made sure I had them cooked just right!