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Thit Kho

This Thit Kho recipe features tender braised pork belly and hard boiled eggs in a flavorful caramelized coconut sugar sauce. It's a traditional sweet-and-savory Vietnamese dish that's easy to make at home - pure comfort food!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 618 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 2 pounds pork belly, cut into 1” pieces
  • 1 tablespoon Morton kosher salt

  • 3 tablespoons rice vinegar

  • 3 medium shallots or a medium red onion, smashed
  • ⅓ cup coconut sugar
  • 2 tablespoons water
  • Salt & black pepper, to taste

  • 4 cups coconut water
  • 3 tablespoons fish sauce
  • 6 hard boiled eggs, peeled

Instructions

    Cup of Yum
  1. In a large pot with water, add 1 tablespoon of salt and 3 tablespoons of vinegar. Bring it to a boil. 
  2. Place the meat into the boiling water. When it starts to boil again, remove the meat from the water and place it in a colander to drain well. Set blanched pork aside. 
  3. In a skillet over medium heat, roast the mashed shallots until they become fragrant and browned. Flip them over and repeat on the other side. Set aside. 
  4. In a large, heavy-bottomed pot (large enough to add in the pork later) over medium to medium-high heat, melt the coconut sugar with 2 tablespoons of water. Bring to a boil. After a few minutes, the mixture will start to turn a golden brown color. With a silicone spatula, stir the caramel mixture slowly to brown it further. Take care to not let it burn – do not leave the pot unattended.
  5. Once the caramel mixture thickens and has a medium golden color (like maple syrup), then add the blanched pork to the caramel mixture and fold to coat evenly.
  6. Sprinkle the pork with salt & pepper. Let it brown for about 5 minutes, folding occasionally, then fold in the roasted shallots.
  7. Pour the coconut water over the pork and shallots, and stir gently to combine. Cover the pot and bring it to a low boil. Skim off any foam that forms on the surface.
  8. Reduce heat to medium/medium-low, so the mixture is at a gentle simmer, and stir in the fish sauce. Cook for 40 minutes. Then test the pork to see if it’s tender to your liking. If not, continue to cook for as long as it takes for the pork to be ultra tender. Depending on the pork belly and size of pieces, this can take up to 30-45 minutes longer.
  9. About 2-3 minutes before the pork has finished cooking, add the (peeled) hard boiled eggs into the pot, submerging them into the liquid. Let simmer 2-3 minutes more, then taste test and adjust seasonings if needed.
  10. Taste the dish and adjust the seasonings to your liking before turning off the heat. Serve over cooked rice. 

Nutrition Information

Serving 1 Calories 618kcal (31%) Carbohydrates 23g (8%) Protein 43g (86%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 22g Cholesterol 314mg (105%) Sodium 2237mg (93%) Fiber 3g (12%) Sugar 18g (36%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 618

% Daily Value*

Serving 1
Calories 618kcal 31%
Carbohydrates 23g 8%
Protein 43g 86%
Fat 38g 58%
Saturated Fat 14g 70%
Polyunsaturated Fat 22g 129%
Cholesterol 314mg 105%
Sodium 2237mg 93%
Fiber 3g 12%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.