Vietnamese Braised Pork | Thit Kho Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
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Calories
742 kcal
-
Course
Main Course
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Cuisine
Asian, Vietnamese
Vietnamese Braised Pork | Thit Kho Recipe
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Indulge in the most succulent bites of pork belly EVER! They've been browned in sweet caramel then baised in a salty savory sauce. Can life get any better?
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Ingredients
- 1 pound pork belly cut into 2-inch pieces
- 2 shallots minced
- 7 garlic cloves minced
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ cup fish sauce
- ¼ cup low-sodium soy sauce
- 1/4 cup coconut water
- 2 star anise
- 1/2 teaspoon ground black pepper
- 4 eggs*
- 1 tablespoon white vinegar
- 3 green onions thinly sliced
Instructions
- Bring a large pot of water to a boil on high heat. There should be enough water to cover the pork belly. Add in pork belly and boil for about 3 minutes to release the meat’s impurities. Drain and run meat under cold water. Set aside.
- Pre-heat Instant Pot on Saute mode. Once it’s hot, add about a tablespoon of oil. Add in shallots and cook for about 2 minutes, or until lightly golden. Toss in the garlic and cook for a few more seconds.
- Add in the brown sugar and mix until it begins to melt, then add in 1 tablespoon of water. Combine until caramel sauce starts to form, then quickly add in pork belly and toss in the sauce until well coated.
- Add in fish sauce, soy sauce, coconut water, star anise, and ground black pepper. Mix together then switch Instant Pot to Manual mode and cook for 30 minutes on high pressure with the vent sealed.
- In the meantime, bring a pot of water to a boil - enough to fully submerge the eggs. Pour in white vinegar and eggs. Cook uncovered for about 8 minutes, then drain and soak in ice water to cool for 10 minutes. Remove shells from the eggs, then set aside.
- Release the vent from the Instant Pot. Switch the cooking mode back to Saute and add eggs in. Coat the eggs in the sauce and cook for another 3 minutes, stirring occasionally so the eggs are evenly coated. Turn off Instant Pot, top with green onions, and serve with a bowl of steamy rice or cauliflower rice.
Notes
- Pork: For a leaner version, you can also use pork shoulder, however, I do recommend still having some fat on the meat because it'll help tenderize it while cooking.
- Eggs: I'm using regular eggs in this recipe since it's more accessible, however, quail eggs are also typically used. If you'd like to substitute regular eggs for quail eggs, boil the eggs for about 3 minutes, then follow the rest of the recipe steps.
Nutrition Information
Show Details
Serving
100g
Calories
742kcal
(37%)
Carbohydrates
21g
(7%)
Protein
19g
(38%)
Fat
65g
(100%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
7g
Monounsaturated Fat
30g
Trans Fat
0.02g
Cholesterol
245mg
(82%)
Sodium
1835mg
(76%)
Potassium
522mg
(15%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
344IU
(7%)
Vitamin C
5mg
(6%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 742kcal | 37% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 65g | 100% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 245mg | 82% |
| Sodium | 1835mg | 76% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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