Thit Kho (Vietnamese Braised Pork Belly and Eggs)
Thịt Kho Tàu Trứng is a traditional Vietnamese dish made with caramelized, braised pork belly and eggs. It’s a flavorful combination of salty, sweet, and umami, making it a favorite comfort food in our home and a popular dish to serve during the Lunar New Year!
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
*Nutritional facts provided are estimates and may not be entirely accurate.
- 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.
Nutrition
Serving: 4peopleCalories: 1456kcalCarbohydrates: 13gProtein: 35gFat: 131gSaturated Fat: 47gPolyunsaturated Fat: 15gMonounsaturated Fat: 60gTrans Fat: 1gCholesterol: 532mgSodium: 1960mgPotassium: 649mgFiber: 1gSugar: 31gVitamin A: 560IUVitamin C: 2mgCalcium: 79mgIron: 3mg
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