Thịt Kho - Vietnamese Braised Pork and Eggs

User Reviews

5.0

156 reviews
Excellent
  • Cook Time

    1 hr mins

  • Additional Time

    20 mins

  • Total Time

    1 hr 25 mins

  • Servings

    8 servings

  • Calories

    738 kcal

  • Course

    Main Course

  • Cuisine

    Vietnamese

Thịt Kho - Vietnamese Braised Pork and Eggs

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

Servings

For the Caramel Sauce

  • 3 tablespoons sugar
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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