Low Carb Thit Kho (Vietnamese Braised Pork and Eggs)

Satisfy your cravings for a comforting, low-carb dish with this flavorful Low Carb Thit Kho (Vietnamese Braised Pork and Eggs). This healthier spin on the traditional Vietnamese classic transforms tender, golden-browned pork belly and rich hard-boiled eggs into a savory-sweet masterpiece. Using coconut aminos and a low-carb sweetener, this recipe stays compliant with keto, paleo, and gluten-free diets without sacrificing the authentic umami depth. Simmered in fragrant coconut water and infused with garlic, shallots, and fish sauce, the dish develops a luscious, caramelized sauce that pairs perfectly with cauliflower rice or stands alone as a hearty meal. Ready in just over 90 minutes, this one-pot wonder is an irresistible combination of bold Vietnamese flavors, wholesome ingredients, and easy-to-follow cooking techniques. Garnish with fresh cilantro and chili slices for an added burst of freshness and heat!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds Pork belly, skin-on and cut into 1.5-inch cubes
• 4 cloves Garlic, minced
• 2 medium Shallots, minced
• 6 Eggs, hard-boiled and peeled
• 0.25 cup Coconut aminos (or low-sodium soy sauce for non-paleo diets)
• 2 tablespoons Fish sauce
• 3 tablespoons Lakanto golden sweetener (or erythritol-based sweetener)
• 2 cups Coconut water
• 2 tablespoons Avocado oil (or neutral oil of choice)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 Chili pepper, sliced (optional, for garnish)
• 2 tablespoons Fresh cilantro or green onions, chopped (optional, for garnish)

Directions

Step 1

Prepare the pork belly by cutting it into 1.5-inch cubes. Rinse and pat dry with paper towels. This ensures the pork browns properly.

Step 2

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the avocado oil and swirl to coat the bottom.

Step 3

Add the minced garlic and shallots to the pot. Sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Step 4

Increase the heat to medium-high and add the pork belly pieces. Sear for 4-5 minutes on each side until golden brown.

Step 5

When the pork is browned, stir in the coconut aminos, fish sauce, and Lakanto golden sweetener. Mix well to coat the pork evenly in the seasoning.

Step 6

Pour the coconut water over the pork. Stir to combine, then bring the mixture to a gentle boil.

Step 7

Once boiling, reduce the heat to low and cover the pot with a lid. Let the pork simmer for 60 minutes, stirring occasionally.

Step 8

After 60 minutes, add the hard-boiled eggs to the pot, submerging them in the sauce. Continue to simmer for an additional 30 minutes, uncovered, to allow the sauce to reduce and thicken. Stir occasionally to prevent sticking.

Step 9

Taste the sauce and adjust seasoning with salt and black pepper if needed. If you prefer a more caramelized sauce, simmer for longer until the desired consistency is achieved.

Step 10

Serve the Thit Kho hot, garnished with sliced chili peppers and fresh cilantro or green onions if desired. Enjoy on its own or with cauliflower rice for a low-carb pairing.

Nutrition Facts

Serving size	(1912.0g)

Amount per serving	% Daily Value*
Calories	5583.0

Total Fat 538.7g	0%
Saturated Fat 186.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1751.0mg	0%
Sodium 6305.5mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 2.6g	0%
Total Sugars 38.6g
Protein 124.7g	0%

Vitamin D 264IU	0%
Calcium 334.2mg	0%
Iron 10.4mg	0%
Potassium 3571.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.2%

Protein: 8.9%

Carbs: 5.0%