Thịt Kho - Vietnamese Braised Pork and Eggs

Thịt Kho - Vietnamese Braised Pork and Eggs

from savorysweetspoon.com
65 min

Slow-braised pork and hardboiled eggs in a savory sauce made with coconut water (or soda), caramel sauce, fish sauce, garlic, and shallots. Traditionally made with pork belly, but you can use a 50/50 blend of pork belly and shoulder, or just pork shoulder for a lighter version. This recipe makes plenty of sauce to pour over white rice.

Ingredients

  • 3 tablespoons sugar
  • ⅓ cup water
  • 2 pounds pork shoulder or pork belly, skin on or off (cut into 1 ½ inch cubes)
  • 1 teaspoon salt ((or mushroom seasoning))
  • ½ teaspoon ground pepper
  • 1-2 tablespoons caramel sauce or honey ((adjust to taste))
  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce (Maggi Seasoning Sauce)
  • ½ tablespoon olive oil
  • 2 shallots, finely diced
  • 3 garlic cloves, minced
  • 10 baby carrots
  • 1 cup water
  • 8 hard boiled eggs
  • steamed rice, for serving

Directions

  1. 1

    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.

  2. 2

    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 3 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 ⅓ cup water to the caramel (it may bubble up), and stir to combine. Then remove from heat and set aside.

  3. 3

    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.

  4. 4

    Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon salt, ½ teaspoon ground pepper, 3 tablespoons fish sauce, 3 tablespoons soy sauce (Maggi Seasoning Sauce), and 1-2 tablespoons caramel sauce you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.

  5. 5

    Sear the pork. Heat ½ tablespoon olive oil in a large pot over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if needed. Sear each side for 1–2 minutes until nicely browned. Don’t overcrowd the pot—you want a good sear, not steamed pork. This step builds a ton of flavor, so take your time!

  6. 6

    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.

  7. 7

    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.

  8. 8

    Add the Eggs. Ten minutes before the cooking time is up, add the peeled hard-boiled eggs to the pot. Allow the eggs to heat through and absorb some of the rich sauce.

  9. 9

    Serve. Serve over steamed rice. Enjoy!