Servings
Font
Back
5.0 from 3 votes

Vietnamese Braised Pork Belly with Eggs - Thit Kho

Fragrant and hearty, this amazing and simple Vietnamese staple is jam packed with flavour. Juicy, soft pork belly is bathed in the most intoxicating lemongrass infused sauce - the addition of a boiled egg adds a clever, filling element to an already splendid feast.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Servings: 6
Calories: 916 kcal
Course: Main Course
Cuisine: Vietnamese

Ingredients

  • 2 tbsp vegetable oil
  • 1 leek (sliced)
  • 2 garlic cloves (peeled and chopped)
  • 2 lb (1kg) pork belly
  • 4 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp white pepper
  • 4 star anise
  • 1 tick fresh lemongrass
  • 6 eggs (hard boiled)

Instructions

    Cup of Yum
  1. In a large pan or wok heat the oil over a moderate heat until hot. Add the sliced leek and garlic and fry for 1-2 minutes. Add the pork and fry for a further 2-3 minutes.
  2. Add all the other ingredients (except the eggs) and 400ml water. Bring this to a boil then reduce the heat to low. Pop on a lid and cook slowly for 2 hours, until the pork is soft.
  3. While the pork cooks, add the eggs to a pan in a single layer. Cover with about 2 inches of cold water with 1 teaspoon salt. Bring the water to a full boil, then turn off the heat and leave for 12 minutes. Plunge into cold water and leave for 30 minutes before peeling.
  4. When the pork has cooked for 2 hours, add the eggs to the pan and cook for a further 15 minutes. That's it!
  5. I like to serve mine with my favourite type of rice, Vietnamese broken rice. Jasmine rice is also excellent!

Notes

  • Serving and Storage
  • Serving and Storage
  • Serve - Serve the thit kho with fluffy jasmine rice or broken rice and a side of simple pickled carrots and radishes to cut through the richness of the sauce. To ensure everyone gets a combination of meat, sauce, and egg, adjust the number of eggs you cook according to the number of servings you need.
  • Leftover thit kho can be stored in the refrigerator for 4-5 days. When reheating boiled eggs, be cautious as they can be tricky. It's not recommended to reheat them in the microwave, as they may explode or become rubbery. Instead, gently reheat the dish in a pan.
  • If you plan on freezing thit kho, it's not recommended to include the egg, as they don't freeze well and can become rubbery when reheated. Instead, it's best to cook fresh eggs when reheating the sauce from the freezer.
  • To enhance the eggs' flavor, turn off the heat and leave them in the sauce overnight. This allows them to absorb more color and flavor. The meat also becomes more flavorful with this method.
  • An alternative to pork belly is pork shoulder or butt, which has less fat. Other meat options include beef, duck legs, and chicken drumsticks, but note that the cooking time should be adjusted accordingly, with poultry taking approximately 1 1/2 hours to cook thoroughly.
  • Serve - Serve the thit kho with fluffy jasmine rice or broken rice and a side of simple pickled carrots and radishes to cut through the richness of the sauce. To ensure everyone gets a combination of meat, sauce, and egg, adjust the number of eggs you cook according to the number of servings you need.
  • Fridge - Leftover thit kho can be stored in the refrigerator for 4-5 days. When reheating boiled eggs, be cautious as they can be tricky. It's not recommended to reheat them in the microwave, as they may explode or become rubbery. Instead, gently reheat the dish in a pan.
  • Freezer - If you plan on freezing thit kho, it's not recommended to include the egg, as they don't freeze well and can become rubbery when reheated. Instead, it's best to cook fresh eggs when reheating the sauce from the freezer.

Nutrition Information

Calories 916kcal (46%) Carbohydrates 6.3g (2%) Protein 20.9g (42%) Fat 89.2g (137%) Saturated Fat 31.5g (158%) Cholesterol 270mg (90%) Sodium 946mg (39%) Potassium 137mg (4%) Fiber 0.6g (2%) Sugar 3.2g (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 916

% Daily Value*

Calories 916kcal 46%
Carbohydrates 6.3g 2%
Protein 20.9g 42%
Fat 89.2g 137%
Saturated Fat 31.5g 158%
Cholesterol 270mg 90%
Sodium 946mg 39%
Potassium 137mg 3%
Fiber 0.6g 2%
Sugar 3.2g 6%

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