
Thịt Kho - Vietnamese Braised Pork and Eggs
User Reviews
5.0
156 reviews
Excellent
-
Cook Time
1 hr mins
-
Additional Time
20 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
738 kcal
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Course
Main Course
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Cuisine
Vietnamese

Thịt Kho - Vietnamese Braised Pork and Eggs
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Slow-braised pork and hardboiled eggs in a savory sauce made with coconut water (or soda), caramel sauce, fish sauce, garlic, and shallots. Traditionally made with pork belly, but you can use a 50/50 blend of pork belly and shoulder, or just pork shoulder for a lighter version. This recipe makes plenty of sauce to pour over white rice.
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Ingredients
For the Caramel Sauce
- 3 tablespoons sugar
- ⅓ cup water
For the Braised Pork (Thịt Kho)
- 2 pounds pork shoulder or pork belly, skin on or off cut into 1 ½ inch cubes
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1-2 tablespoons Caramel sauce (adjust to taste)
- ¼ cup fish sauce
- ½ tablespoon olive oil
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 4 cups coconut soda
- ¼ cup water
- 8 hard boiled eggs
- steamed rice, for serving
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Instructions
- Hardboil the eggs. Begin by boiling the eggs. Place them in a pot of water, bring to a boil, and cook for about 10 minutes. Once done, peel and set aside.
- Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended and have the water pre-measured before starting). In a small saucepan over medium heat, add 3 tablespoons sugar evenly over the surface of the pan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop). Once melted and golden, carefully add ⅓ cup water to the caramel (it may bubble up), and stir to combine. Then remove from heat and set aside.
- Parboil the Pork. In a large pot, bring water to a boil. Add 2 pounds pork shoulder or pork belly, skin on or off and parboil for about 5 minutes to remove impurities. Drain the pork and set aside.
- Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon salt, ½ teaspoon ground pepper, ¼ cup fish sauce, and 1-2 tablespoons caramel sauce you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.
- Sear the pork. Heat ½ tablespoon olive oil in a large pot over medium-high heat. Once the oil is hot, add the marinated pork in batches, searing each side for 1-2 minutes until it's golden brown and crisp. Be sure to avoid overcrowding the pot to prevent steaming the pork—this will ensure a beautiful sear on every piece.
- Add Shallots and Garlic. Add 2 shallots, finely diced and 3 garlic cloves, minced to the pot with the pork. Stir well and cook for another 2-3 minutes until fragrant and soft.
- Braise the pork. Pour in 4 cups coconut soda and ¼ cup water. Bring the mixture to a simmer, then reduce the heat and cover. Braise for 40 minutes, stirring occasionally, until the pork becomes tender and the flavors meld together.
- Add the Eggs. Ten minutes before the cooking time is up, add the peeled hard-boiled eggs to the pot. Allow the eggs to heat through and absorb some of the rich sauce.
- Serve. Serve over steamed rice. Enjoy!
Notes
- Choose the right cut of pork. If you're using pork belly, choose a cut that has a good ratio of meat and fat. If you're using pork shoulder, choose a cut that is well-marbled (fat prevents the meat from drying out).
- Choose a high-quality fish sauce. That's the secret ingredient in this dish!
- If you can, let the meat marinate for at least 20 minutes with the seasoning.
- Don’t skip pan-searing the pork—this step is where all the flavor develops! Just 1-2 minutes on each side is enough. Be sure to give the meat some space in the pan to avoid steaming.
- The secret to tender meat is cooking it low and slow.
- When adding eggs, ensure they are cooked through but still have a slightly soft center. I like adding the eggs 15 minutes before the cooking time ends, which gives it just enough time to let it soak in all the delicious flavor while not drying out the yolk. The egg will still continue to soak up the flavor off the stove.
- This dish is even better on the second day.
Nutrition Information
Show Details
Calories
738kcal
(37%)
Carbohydrates
16g
(5%)
Protein
18g
(36%)
Fat
67g
(103%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
7g
Monounsaturated Fat
31g
Cholesterol
268mg
(89%)
Sodium
1103mg
(46%)
Potassium
624mg
(18%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
278IU
(6%)
Vitamin C
4mg
(4%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 738 kcal
% Daily Value*
Calories | 738kcal | 37% |
Carbohydrates | 16g | 5% |
Protein | 18g | 36% |
Fat | 67g | 103% |
Saturated Fat | 24g | 120% |
Polyunsaturated Fat | 7g | 41% |
Monounsaturated Fat | 31g | 155% |
Cholesterol | 268mg | 89% |
Sodium | 1103mg | 46% |
Potassium | 624mg | 13% |
Fiber | 2g | 8% |
Sugar | 13g | 26% |
Vitamin A | 278IU | 6% |
Vitamin C | 4mg | 4% |
Calcium | 71mg | 7% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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