Thịt Kho - Vietnamese Braised Pork and Eggs
Servings: 8 servings
Calories: 711kcal
Vietnamese thit kho is a cozy braised pork and egg dish simmered in a savory-sweet caramelized fish sauce with coconut water. Simple ingredients, deep flavor, and perfect with 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
- Hardboil the eggs. Begin by boiling the eggs. Place them in a pot of water, bring to a boil, and cook for about 10 minutes. Once done, peel and set aside.
- Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended and have the water pre-measured before starting). In a small saucepan over medium heat, add 2 tablespoons sugar evenly over the surface of the pan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop). Once melted and golden, carefully add 3 tablespoons water to the caramel (it may bubble up), and stir to combine. Then 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 the pork 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 Shallots and Garlic. Add 2 shallots, finely diced and 3 garlic cloves, minced to the pot with the pork. Stir well and cook for another 2-3 minutes until fragrant and soft.
- 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. About 5–10 minutes before the pork is done, gently add the peeled hard-boiled eggs to the pot. Let them simmer so they warm up and soak in the rich, savory sauce. Even after you turn off the heat, the eggs will continue to absorb all that flavor.
- Serve. Serve over steamed rice. Enjoy!
Notes
- Use pork belly or well-marbled pork shoulder for the best texture.
- Let the pork marinate for at least 15 minutes if you have time.
- You only need 1–2 tablespoons of caramel sauce for this recipe. You can add a little more at the end to adjust the color and flavor, or save the rest for another batch.
- Don’t skip pan-searing. It builds flavor. Sear 1–2 minutes per side without crowding the pan.
- Simmer low and slow for tender, flavorful meat.
- Add eggs during the last 5–10 minutes so they soak up flavor without overcooking.
- Even better the next day. Make extra!
Nutrition
Calories: 711kcal | Carbohydrates: 9g | Protein: 18g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 268mg | Sodium: 1142mg | Potassium: 549mg | Fiber: 1g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg
