Thit Kho
This Vietnamese Thịt Kho recipe is a classic comfort food: a savory-sweet, low-and-slow braise of pork and hard-boiled eggs. The pork becomes succulent, while the eggs absorb the rich, umami broth flavored mainly with fish sauce and soy sauce. Traditionally served during Lunar New Year, it's rooted in Southern Vietnamese cuisine and often enjoyed with steamed rice. (Source: https://www.hungryhuy.com/thit-kho-recipe-vietnamese-braised-pork-and-eggs/)
Ingredients
- 1 kg pork belly (preferably with some lean shoulder for balance)
- 6 hard-boiled eggs
- 1 cup (240 ml) coconut soda or coconut water
- 1/4 cup (60 ml) fish sauce
- 2 tbsp soy sauce
- 3 tbsp sugar (for homemade caramel sauce)
- 4 cloves garlic, minced
- Salt to taste
- Optional: 1 tbsp thick soy sauce for color
- Optional: 1 yellow onion, sliced
Steps
- Boil and peel the eggs.
- Cut the pork into large cubes.
- Marinate the pork in fish sauce, soy sauce, and garlic.
- Make the caramel sauce (nước màu): Cook sugar in a dry pan until deep amber, then add water to thin out.
- Sear the marinated pork in the caramel sauce for color and deeper flavor.
- Add coconut soda (or water/coconut water), more fish sauce, and soy sauce. Simmer uncovered at low heat for 1–2 hours, skimming off scum, until the pork is tender.
- Add eggs in the last 20–30 minutes so they can soak up the sauce and color.
- Taste and adjust seasoning with more fish sauce, soy sauce, or salt. Skim any excess fat off the top if desired.
- Serve hot with steamed white rice and pickled mustard greens.