Other variations:
Thịt kho trứng vịt, Thịt kho trứng cút, Thịt kho tàu, Thịt kho chay
Category
Braised/Stew
Region
Southern Vietnam
Preparation Time
3h10
Servings
4 - 6
Difficulty
Easy
About this recipe
Thịt Kho Trứng (also called Thịt Kho Tàu) is a classic Southern Vietnamese comfort food, often served during Tết (Lunar New Year). The slow braising process infuses the pork and eggs with a rich, savory-sweet flavor, best enjoyed with steamed rice.
Ingredients List
800 g pork belly (cut into 4 cm chunks) 6 eggs 50 g garlic (coarsely chopped) 60 g shallots (coarsely chopped) 4 tbsp fish sauce (divided) 2 tsp salt 2 tsp brown sugar 2 tbsp sugar 2 tbsp oil 1 liter coconut water 700 ml water ½ tsp black pepper (ground) 1 - 2 fresh chilies (sliced; optional)
Materials & Tools
Large pot or clay pot Small pot (for the eggs and blanching) Knife and chopping board Mixing bowls Ladle
Preparation steps
Total Time
3h10
Cooking Time
2h35
Active Time
35 min
Boil Eggs
Boil eggs for 10 minutes, cool in cold water, then peel.
15 min
Blanch Pork
Boil pork 3 - 5 minutes, then drain and rinse.
10 min
Marinate Pork
Mix pork with garlic, shallots, 2 tbsp fish sauce, salt and brown sugar. Leave 30 minutes.
30 min
Make Caramel
Heat sugar and oil in large pot over medium heat, swirling pot instead of stirring, until caramel turns dark brown but does not burn.
5 min
Sear Pork
Add pork, stir until every piece is coated in caramel, and cook 3 minutes on low heat.
5 min
Braise Pork
Add coconut water and water and bring to a boil, skimming off foam. Cover and cook on low heat 1 hour.
1h00
Add Eggs
Add eggs and remaining fish sauce, cover and cook on low heat 1 hour more, until pork is very tender.
1h00
Serve
Sprinkle with pepper and chilies, and serve with steamed rice.
5 min
Chef’s Tips
Caramelize the sugar until dark brown for a deep color, but take it off the heat before it burns.
Serving Suggestions
Steamed white rice, pickled vegetables
Nutritional info
480kcal
28g protein
22g fat
45g carbs
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