Thịt Kho - Vietnamese Braised Pork with Eggs
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
5
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Calories
1128 kcal
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Cuisine
Vietnamese
Thịt Kho - Vietnamese Braised Pork with Eggs
Description
Thịt Kho - Vietnamese Braised Pork with Eggs combines pork belly and shoulder cuts simmered over low heat with seasonings including fish sauce and coconut soda, enhanced by caramel color to produce a glossy, flavorful sauce. The pork is initially cleaned by boiling briefly to remove impurities, then simmered for up to two hours, first covered, then uncovered to reduce the liquid, resulting in tender pork cubes infused with savory, slightly sweet flavors. Large yellow onion chunks add depth to the braise, while hard-boiled eggs are cooked separately and added to absorb the sauce's taste.
The slow simmering creates a harmonious blend of textures; the pork becomes soft yet retains some bite, and the eggs take on the richness of the broth. The sauce's balance of salty, sweet, and umami notes defines this dish, making it well-suited for serving alongside steamed white rice or as part of a larger meal.
The recipe allows flexibility in pork cuts, with a recommended balance of belly and shoulder for a mix of lean and fatty textures. The caramel color, or nuoc mau, is made separately and added to achieve the traditional deep color. Careful simmering and regular stirring prevent sticking and ensure an even reduction of the sauce. This approach results in a flavorful and visually appealing dish that holds well as leftovers.
Ingredients
- 2 lb pork I like 50% belly 50% shoulder
- water for first boil, tap
- 6 fl oz coconut soda Coke or 7-Up works in a pinch, brand Rico
- 3 tbsp fish sauce
- 2 tsp salt
- water filtered
- 4 tbsp caramel color Depending on how dark your caramel sauce gets, you may not need to use all of it, nuoc mau
- 8 egg large, hard-boiled
- 1 yellow onion split into 8 large chunks
Instructions
- Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
- Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
- Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
- Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho
- Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
- During the last ~30-40 minutes of cooking add the peeled eggs and onions.
- The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.
Notes
- Using a blend of pork belly and shoulder provides a balance of fat and lean meat for texture and flavor.
- Boiling the pork briefly before simmering helps remove impurities and results in a cleaner broth.
- Slow simmering with the lid off after 40 minutes concentrates the sauce's flavor and thickens it.
- Prepare the caramel color (nuoc mau) separately and add to the braise to control the dish's final color intensity.
- Hard-boiled eggs absorb the sauce's flavor when added to the braise, enriching the dish.
- The dish pairs well with steamed rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 1128 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 1128kcal | 56% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 105g | 162% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 429mg | 143% |
| Sodium | 1941mg | 81% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 434IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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