Low Sodium Thit Kho (Vietnamese Braised Pork and Eggs)

Enjoy the bold, comforting flavors of Low Sodium Thit Kho (Vietnamese Braised Pork and Eggs), a healthier twist on the beloved Vietnamese classic. This recipe showcases tender, caramelized pork belly and rich, braised eggs simmered in a savory-sweet sauce made with coconut water, low-sodium fish sauce, and soy sauce. By reducing the traditional salt content, this dish maintains its signature depth of flavor while being more heart-friendly. With the added aroma of garlic and shallots and the option for a subtle kick from Thai chili, it’s perfect for pairing with fluffy steamed rice. Ready in just over an hour, this dish is both satisfying and guilt-free, offering a modern approach to a time-honored favorite.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 lb Pork belly (or pork shoulder if preferred leaner)
• 4 pieces Large eggs
• 2 cups Coconut water
• 2 tbsp Granulated sugar
• 2 cloves Garlic
• 2 small Shallots
• 2 tbsp Fish sauce (low-sodium variety)
• 1 tbsp Low-sodium soy sauce
• 0.5 tsp Black pepper
• 1 tbsp Neutral cooking oil (e.g., canola or vegetable oil)
• 1 piece Optional: Thai chili (for heat)
• 2 stalks Optional: Green onions (for garnish)

Directions

Step 1

Begin by preparing the ingredients. Slice the pork belly into 1- to 1.5-inch cubes. Peel the garlic cloves and shallots, then finely mince them. If using Thai chili for heat, thinly slice it.

Step 2

Bring a medium pot of water to a boil and carefully add the eggs. Boil for 10 minutes, then transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and set aside.

Step 3

In a large skillet or pot, heat 1 tablespoon of neutral oil over medium heat. Add the granulated sugar and gently stir for 2-3 minutes until it caramelizes into a deep amber color. Watch closely to avoid burning.

Step 4

Once the sugar has caramelized, immediately add the pork belly pieces to the skillet. Stir the pork in the caramel for about 5-7 minutes, ensuring each piece gets coated and starts to brown.

Step 5

Add the minced garlic and shallots to the skillet. Cook for another 2 minutes until fragrant.

Step 6

Pour in the coconut water, ensuring the pork is mostly submerged. Stir in the low-sodium fish sauce, soy sauce, and black pepper. If using Thai chili, add it now for heat.

Step 7

Reduce the heat to low and cover the skillet or pot with a lid. Allow the mixture to simmer for 45 minutes, stirring occasionally to ensure even cooking. Add a splash of water if the liquid reduces too much.

Step 8

After 45 minutes, gently add the peeled boiled eggs into the pot, spooning the sauce over them to coat. Allow the eggs to braise with the pork for an additional 10-15 minutes.

Step 9

Taste and adjust seasonings if necessary, keeping it low sodium. Turn off the heat.

Step 10

Serve the Low Sodium Thit Kho over steamed rice, garnished with sliced green onions if desired. Enjoy!

Nutrition Facts

Serving size	(1316.7g)

Amount per serving	% Daily Value*
Calories	3030.3

Total Fat 275.6g	0%
Saturated Fat 94.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1070.6mg	0%
Sodium 2628.2mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 8.4g	0%
Total Sugars 49.9g
Protein 78.2g	0%

Vitamin D 160IU	0%
Calcium 277.2mg	0%
Iron 8.3mg	0%
Potassium 2361.0mg	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: 80.8%

Protein: 10.2%

Carbs: 9.0%