Thịt kho trứng is a Vietnamese family-style braise of pork belly and eggs cooked in coconut water until the sauce turns amber and savory-sweet. It is comforting with rice and improves after a night in the refrigerator.
Caramelize the sugar gently, sear the pork, then simmer everything slowly so the eggs absorb the sauce and the pork becomes tender without falling apart.
Keep the simmer gentle; a hard boil can make the pork tough and cause the caramel sauce to turn bitter.
Serving Suggestions
Serve over steamed jasmine rice with cucumber, pickled mustard greens, or a simple plate of herbs.
Recipe Notes
Cool quickly and refrigerate for up to four days. Skim solidified fat before reheating if desired.
Vietnamese Thịt Kho Trứng
Tender pork belly and braised eggs in a coconut-water caramel sauce with fish sauce and black pepper.
Ingredients
Equipment
Method
Prepare:
- Pat the pork dry. Bring a saucepan of water to a gentle boil, add the eggs, and cook for 10 minutes. Cool, peel, and set aside.
Sear and Caramelize:
- Heat the oil in a heavy Dutch oven over medium-high heat. Sear the pork in batches until browned on two sides, then transfer to a plate.
- Wipe out excess oil. Add the sugar and 2 tbsp water over medium heat. Cook without stirring until the sugar melts and turns deep amber, 4 to 5 minutes.
Braise:
- Carefully add the coconut water and remaining water to the caramel. Stir in the fish sauce, onion, garlic, and pepper, then return the pork and add the eggs.
- Bring to a gentle simmer, partially cover, and cook for 80 minutes, turning the pork and eggs every 20 minutes. Add a splash of water if the sauce reduces too quickly.
Finish and Serve:
- Remove the onion and garlic. Taste the sauce, spoon it over steamed rice, and finish with sliced scallions and black pepper.
Nutrition
Notes
- The sauce should be savory-sweet and loose enough to spoon over rice; do not reduce it to a sticky glaze.
- Make the braise a day ahead for deeper flavor, then remove excess chilled fat before reheating.
