Thit Kho (Vietnamese Braised Pork and Eggs)

Savor the rich, comforting flavors of **Thit Kho (Vietnamese Braised Pork and Eggs)**, a beloved classic that showcases the perfect harmony of sweet, savory, and umami notes. Tender, caramelized pork belly is simmered to perfection in a fragrant broth of coconut water, fish sauce, and homemade caramel, infused with garlic and shallots for depth. The addition of hard-boiled eggs, slowly braised to absorb the flavorful sauce, adds an indulgent twist to this hearty dish. Ideal for family meals or special occasions, this one-pot recipe is both satisfyingly simple and irresistibly delicious, especially when served over steamy jasmine rice. Discover how this Vietnamese comfort food transforms humble ingredients into an unforgettable culinary experience!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 kg pork belly
• 6 pieces large eggs
• 500 ml coconut water
• 120 ml fish sauce
• 50 g sugar
• 50 ml water
• 3 garlic cloves
• 2 shallots
• 1 tsp ground black pepper
• 2 tbsp cooking oil
• 1 tsp salt
• 2 green onions (scallions)

Directions

Step 1

Begin by cutting the pork belly into large cubes, approximately 2 inches each. Season with salt and let it sit for 10 minutes.

Step 2

Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat and let simmer for 7 minutes. Remove the eggs and place them in ice water to cool. Peel and set aside.

Step 3

Prepare the aromatics: Finely chop the garlic and shallots, and slice the green onions to use as garnish.

Step 4

In a deep pot or large skillet, heat 2 tbsp of cooking oil over medium-high heat. Add the chopped garlic and shallots, and sauté until fragrant, about 2-3 minutes.

Step 5

Add the cubed pork belly to the pot. Stir-fry until the pork is lightly browned on the outside.

Step 6

In a separate saucepan, make the caramel sauce by combining 50g of sugar with 50ml of water over medium heat. Stir continuously until the sugar dissolves and turns a golden amber color.

Step 7

Quickly add the caramel sauce to the pork and stir well to coat each piece.

Step 8

Pour in the coconut water and fish sauce into the pot. Stir well and bring the mixture to a simmer.

Step 9

Add peeled boiled eggs to the pot, making sure they are partially submerged in the braising liquid.

Step 10

Season with black pepper and adjust the taste as needed with additional fish sauce or sugar to balance the salty and sweet flavors.

Step 11

Cover the pot and let it simmer on low heat for about 60-90 minutes, or until the pork is tender and the flavors have melded together.

Step 12

Once the pork is tender, adjust the seasoning if necessary, and serve hot, garnished with sliced green onions. Enjoy the dish alongside steamed jasmine rice.

Nutrition Facts

Serving size	(2198.1g)

Amount per serving	% Daily Value*
Calories	6278.7

Total Fat 589.4g	0%
Saturated Fat 206.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1836mg	0%
Sodium 13849.2mg	0%
Total Carbohydrate 104.8g	0%
Dietary Fiber 4.4g	0%
Total Sugars 74.7g
Protein 143.7g	0%

Vitamin D 240IU	0%
Calcium 450.0mg	0%
Iron 14.6mg	0%
Potassium 3758.8mg	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: 84.2%

Protein: 9.1%

Carbs: 6.7%