Thịt Kho - Vietnamese Braised Pork and Eggs

Pot of Thit Kho with side of white rice.

Thịt Kho - Vietnamese Braised Pork and Eggs

Course: Main Course

Cuisine: Vietnamese

Cook Time: 1 5

Marinate: 20

Total Time: 1 25

Servings: servings

Calories: 956kcal

Author: Quynh Nguyen

Vietnamese thit kho is tender braised pork and eggs simmered in a savory-sweet sauce made with fish sauce, caramel sauce and coconut soda. The pork becomes tender while the eggs soak up the rich braising sauce, making it perfect for serving over steamed rice.

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Ingredients

For the Caramel Sauce

2 tablespoons sugar
3 tablespoons water

For the Braised Pork (Thịt Kho)

2 pounds pork shoulder or pork belly, skin on or off cut into 1 ½ inch cubes
1 teaspoon salt (or chicken bouillon powder or mushroom seasoning)
½ teaspoon ground pepper
1-2 tablespoons caramel sauce, from above (adjust to taste)
3 tablespoons fish sauce (adjust to taste)
1 tablespoons soy sauce (Maggi Seasoning Sauce) (adjust to taste)
½ tablespoon olive oil
2 shallots, finely diced
3 garlic cloves, minced
3 cups coconut soda
1 cup water
8 hard boiled eggs
steamed rice, for serving

Instructions

Boil the eggs. Place the eggs in a pot of water and bring to a boil. Cook for about 10 minutes, then cool, peel and set aside.
Make the caramel sauce. Have the ⅓ cup water measured and ready before starting. Spread the 2 tablespoons sugar evenly in a small saucepan over medium heat and let it sit for 1–2 minutes without stirring. Once it begins melting, stir constantly for about 4–5 minutes, or until the sugar is melted and golden. Carefully add the 3 tablespoons water—it may bubble vigorously—and stir to combine. Remove from heat and set aside.
Parboil the Pork. In a large pot, bring water to a boil. Add 2 pounds pork shoulder or pork belly, skin on or off and parboil for about 5 minutes to remove impurities. Drain and set aside.
Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon salt, ½ teaspoon ground pepper, 3 tablespoons fish sauce, 1 tablespoons soy sauce (Maggi Seasoning Sauce), and 1-2 tablespoons caramel sauce, from above you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.
Sear the Pork. Heat ½ tablespoon olive oil in a large pot over medium-high heat. Add the marinated pork in a single layer, working in batches if needed. Sear each side for 1–2 minutes until browned. Avoid overcrowding—the pork should sizzle, not steam. If it sticks, give it a moment; once it’s seared properly, it’ll release on its own. This step builds a ton of flavor, so don’t rush it.
Add the aromatics. Add 2 shallots, finely diced and 3 garlic cloves, minced to the pork and cook for 2–3 minutes, stirring, until fragrant.
Braise the pork. Pour in 3 cups coconut soda and 1 cup water. Bring everything to a simmer, then lower the heat, cover, and let it braise for about 40 minutes. Stir occasionally and add a splash of water if it looks too dry. Once the pork is tender and the sauce has deepened in flavor, give it a taste and adjust the seasoning if needed.
Add the Eggs. During the last 5–10 minutes of cooking, gently add the peeled 8 hard boiled eggs. Let them simmer in the sauce until warmed through and lightly seasoned by the braising liquid.
Taste and serve. Taste the sauce and adjust the seasoning if needed. Serve the thit kho with steamed jasmine rice.

Notes

Pork belly gives you the richest thit kho; pork shoulder is leaner but should still be well marbled. A combination of the two is also a great option.
Three Crabs and Red Boat are both good fish sauces for this recipe.
Coconut water can be substituted for coconut soda for a less sweet braising liquid.
Keep the pork at a gentle simmer so it becomes tender without falling apart.
Add the eggs toward the end so they absorb the sauce without becoming rubbery.
Refrigerate leftovers in an airtight container for up to 4 days and reheat gently on the stovetop.

Nutrition