Thịt Kho - Vietnamese Braised Pork and Eggs
User Reviews
5
156 reviews
Excellent
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Cook Time
1 hr 5 mins
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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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Thịt Kho is a Vietnamese braised pork dish where pork shoulder or belly is slowly cooked in a caramelized sauce with fish sauce, garlic, and coconut soda, accompanied by hard-boiled eggs that soak up the savory, sweet flavors. The pork is first parboiled, then marinated briefly before searing and slow simmering with the sauce. The process yields tender, flavorful meat with a rich, glossy sauce, complemented by soft eggs. It is traditionally served with steamed rice, making a hearty and satisfying meal.
Description
Thịt Kho - Vietnamese Braised Pork and Eggs begins with hard-boiled eggs prepared separately. The caramel sauce is made by melting sugar until golden and then carefully adding water to form a syrup. Pork shoulder or belly is parboiled to remove impurities and then marinated briefly with the caramel sauce, fish sauce, salt, and pepper. Shallots and garlic are sautéed, and pork is seared for flavor development. The pork and caramel sauce are simmered together with coconut soda and water, letting the flavors meld and the meat become tender. Eggs are added toward the end of the cooking time to absorb the braising liquid while maintaining a soft yolk center. This slow, low cooking style produces a savory-sweet dish with tender pork and richly flavored eggs. The dish is traditionally enjoyed with steamed 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 cut into 1 ½ inch cubes, or pork belly, skin on or off
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 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 egg hard boiled
- rice steamed, for serving
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
- Select pork belly with a good ratio of meat to fat, or well-marbled pork shoulder to keep the meat moist during braising.
- Use high-quality fish sauce to achieve the authentic savory depth in the braising liquid.
- Let the meat marinate for at least 20 minutes for better flavor absorption.
- Sear the pork briefly on each side to develop flavor; avoid overcrowding the pan to prevent steaming.
- Cook the pork slowly and gently for tender results.
- Add hard-boiled eggs about 15 minutes before the end of cooking for them to soak up flavors while retaining a soft yolk.
- The dish tastes better reheated or the next day as the flavors intensify.
Nutrition Information
Show Details
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%)
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
156 reviews
Excellent
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