Braised Pork Belly and Eggs / Thịt Kho Trứng
Ask any Vietnamese millennial what their favorite Vietnamese dish growing up was, and I promise you, more often than not, the answer is Thịt Kho Trứng.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs pork belly
- 8 eggs
- 2 tbsp fish sauce
- 1 tbsp minced garlic
- 2 thai chili
- 1 tbsp sugar
- 3 tbsp sugar
- 1 can Coco Rico
- ½ cup water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- Salt and pepper to taste
Instructions
- 1
Cut pork belly into 1-2 inch cubes, and parboil in water to remove porky odor
- 2
Marinate pork belly for at least half an hour with minced garlic, thai chili, fish sauce, salt and pepper
- 3
In a clean pot we’ll make our nước màu (caramel), by cooking sugar on medium low until it turns a dark amber color. I’ve tested making the nước màu with water and oil, but found that the most foolproof way to make it, is just with sugar by itself
- 4
Add the pork belly into the pot and let it brown for a couple of minutes, then we’ll season it with fish sauce, soy sauce, dark soy sauce, thai chilis, salt and pepper to taste. Then add a whole can of coco rico, and just enough water to cover the pork. Let that simmer for 1-1.5 hours
- 5
In a separate pot, hard boil eggs and peel. Add eggs to the pot and let that simmer for another half an hour, or until pork is tender
- 6
Serve with rice, garnish with green onions, and pair with cucumbers, pickled mustard green or soup