Thit Kho - Vietnamese Caramelized & Braised Pork with Eggs
Delicious Vietnamese braised and caramelized pork and eggs with a balance between sweet and salty, served with jasmine rice.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds of pork belly or pork shoulder, cut into 1.5" cubes
- 12 hard boiled eggs
- 1 6-ounce can of coconut soda Rico brand
- 1 tablespoon of Coco caramel syrup (nuoc mau)
- 3 tablespoons of brown sugar
- 1 tablespoon of MSG (optional)
- 4 tablespoons of fish sauce
- 1 teaspoon of salt
- 2 1/2 cups of water
- green onions, chopped
Instructions
- 1
Boil eggs and remove the shell. Set aside.
- 2
Cut the pork into small chunks at 1.5" cubes so that they consistently cook.
- 3
Clean and rinse the pork under running water to remove impurities. Drain and rinse until the water is clear.
- 4
Place the pork in the pot. Add the shallots, Coco caramel syrup, brown sugar, MSG (optional), salt, and fish sauce. Use your hands to ensure everything gets mixed together.
- 5
Add the water enough to submerge the pork. Add in the coconut soda. Turn the heat to high.
- 6
Once it starts to boil, turn down the heat to medium so that it the pork is simmering. Simmer uncovered for 90 minutes. Check and stir the pot every 20 minutes.
- 7
In the last 30 minutes of cooking, add the hard boiled eggs.
- 8
Garnish with chopped green onions.
- 9
Serve with jasmine rice.