0 from 156 votes
Thịt Kho - Vietnamese Braised Pork with Eggs
Super tender pork, and seasoned hard-boiled eggs, thịt kho is really easy to make, and the comforting, traditional Vietnamese dish that reminds me of my childhood.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 5
Calories: 1128 kcal
Course:
Lunch , Dinner
Cuisine:
Vietnamese
Ingredients
- 2 2 lb pork I like 50% belly 50% shoulder
- tap water for first boil
- 6 6 fl oz Rico coconut soda Coke or 7-Up works in a pinch
- 3 3 tbsp fish sauce
- 2 2 tsp salt
- filtered water
- 4 4 tbsp caramel color (nuoc mau) Depending on how dark your caramel sauce gets, you may not need to use all of it.
- 8 8 large hard-boiled eggs
- 1 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.
Cup of Yum
Notes
- 3/11/2021 changes:
- 7/1/2021: Added new photos, same recipe :)
- Removed optional soy sauce--stick with the fish sauce :).
- Added pork shoulder 50/50 split with belly since I like it this for more lean pieces instead of all belly, but you can choose whichever cuts you like!
Nutrition Information
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
(14%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
434IU
(9%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 1128
% 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.