Thịt Kho Trứng (Vietnamese Braised Pork Belly & Eggs)

Name: Thịt Kho Trứng (Vietnamese Braised Pork Belly & Eggs)
Prep time: 30 min
Cook time: 3 h
Yield: 4 people
Ingredients: 2 pound pork belly; 4 Duck Eggs; 3 cup coconut water; 2 cup water; 2 tbsp sugar; 2 shallots; 2 cloves garlic; 1 Thai red chili; ¼ cup fish sauce; ½ tbsp chicken bouillon powder; ½ lime or lemon; cooking oil

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Prep Time
30 mins
Cook Time
3 hrs
Servings
4 people
Course
Main Course
Cuisine
Vietnamese

Thịt Kho Trứng (Vietnamese Braised Pork Belly & Eggs)

Gael Pickett

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Thịt Kho Trứng is a beloved Vietnamese comfort food featuring tender braised pork belly and eggs. A staple on family tables nationwide, each region adds its own special flair to this dish. The version from Miền Tây (the Mekong Delta) is especially iconic, celebrated for its use of coconut water, which lends a natural sweetness to the dish's rich, savory profile.

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Ingredients

Servings

2 pound pork belly (cut into 5 cm or 2-inch chunks)
4 Duck Eggs (or substitute with 4 chicken eggs or 10 quail eggs)
3 cup coconut water (or 3 cups water + 2 tablespoons sugar)
2 cup water
2 tbsp sugar
2 shallots
2 cloves garlic
1 Thai red chili (or substitute with goat horn chili or jalapeño)
¼ cup fish sauce
½ tbsp chicken bouillon powder
½ lime or lemon
cooking oil

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Instructions

Boil the pork belly with a few slices of shallots in water for a few minutes to remove impurities. Wash and rinse the pork thoroughly, then set aside.
Crush red chili with sugar, minced shallots, and garlic. Mix the pork belly with this mixture and lime juice. Marinate for 30 minutes or, for deeper flavor, overnight in the refrigerator.
Place the eggs in a pot and fill with water to cover them. Add a splash of vinegar to help with peeling. To center the yolks, gently stir the eggs for the first 3–4 minutes of boiling.Cooking times (from cold water):- Duck eggs: 15 minutes- Chicken eggs: 8 minutes- Quail eggs: 4–5 minutes
Heat some cooking oil in a pot. Add the marinated pork belly and season with chicken bouillon powder. Stir-fry for about 3 minutes.
Add coconut water, regular water, and fish sauce to the pot. Bring everything to a boil and skim off any scum. Gently add the boiled eggs to the pot.
Cover the surface of the dish with a piece of baking paper or banana leaves to help retain moisture and heat.
Lower the heat and simmer on low for 2–3 hours until the meat develops a caramel hue and a melt-in-your-mouth texture.
Enjoy your Thịt Kho Trứng with steamed rice and pickled vegetables.