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5.0 from 6 votes

Vietnamese Braised Pork | Thit Kho Recipe

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?

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 742 kcal
Course: Main Course
Cuisine: Asian , Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.