Thit Kho (Vietnamese Braised Pork and Eggs)
Ingredientsfor 2
540
Cal
34g
Protein
14g
Carbs
38g
Fat
- 12 lbs pork belly or pork shoulder, cut into 2-inch cubes
- 26 hard-boiled eggs, peeled
- 32 cups coconut water (not coconut milk)
- 43 tablespoons fish sauce
- 52 tablespoons soy sauce
- 61 tablespoon sugar
- 73 tablespoons caramel sauce (from 2 tablespoons sugar heated until dark amber)
- 85 cloves garlic, minced
- 92 shallots, sliced
- 101 tablespoon vegetable oil
- 111/2 teaspoon black pepper
- 12Green onions for garnish
Instructions
- 1
Make caramel: cook 2 tablespoons sugar in a heavy pot over medium heat until dark amber, about 5 minutes. Add pork cubes directly to the dark caramel and stir to coat — the caramel will seize, then melt back as the pork releases moisture.
- 2
Add oil, garlic, and shallots if they haven't gone into the pot yet. Brown the pork for 5 minutes, stirring occasionally.
- 3
Pour in coconut water — it should nearly cover the pork. Add fish sauce, soy sauce, and black pepper. The coconut water adds a subtle sweetness and tenderizes the meat during the long braise.
- 4
Bring to a boil, skim any foam, then reduce to a low simmer. Add whole peeled eggs. Cook uncovered for 75–90 minutes until the pork is very tender and the braising liquid has reduced by half to a dark, intensely flavored sauce. The eggs will turn a beautiful brown as they absorb the braising liquid.
- 5
Taste and adjust seasoning. Serve with steamed rice and garnish with green onions. Traditional for Tet (Vietnamese New Year) celebrations.