Thịt Kho - Vietnamese Braised Pork and Eggs
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
- (adjust to taste1-2 tablespoons caramel sauce or honey)
- 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
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
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
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
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
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
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
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
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
Serve. Serve over steamed rice. Enjoy!
Thịt Kho - Vietnamese Braised Pork and Eggs
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Ratings & Reviews
Based on 54 ratings
Rating Breakdown
About this Recipe
Craving a taste of Vietnam that's rich, savory, and deeply satisfying? This Thịt Kho recipe, or Vietnamese Braised Pork and Eggs, delivers that soulful comfort right to your kitchen, perfect for a warming meal.
Why This Recipe Works
This Thịt Kho recipe excels by slow-braising pork and eggs in a complex, aromatic sauce. The magic lies in the traditional use of coconut water (or soda) combined with a touch of caramel sauce, creating a unique balance of savory, sweet, and umami flavors that truly defines this classic dish. You'll love how the ample, flavorful sauce bathes everything, making it ideal for pairing with steamed rice.
What to Expect
Prepare for incredibly tender cubes of pork that practically melt in your mouth, alongside hard-boiled eggs that absorb the rich, glossy braising liquid. The sauce is a symphony of flavors, with savory notes from fish sauce and soy sauce mingling with the gentle sweetness of caramel and the pungency of garlic and shallots. It's a comforting, deeply flavorful experience, perfect for a cozy dinner that feels both special and incredibly homey.
Customization & Variations
Tailor your Thịt Kho to your preference by choosing your pork cut. You can use pork belly for a richer, more traditional result, or opt for pork shoulder for a leaner version. A 50/50 blend of both offers a delicious compromise. Don't be afraid to adjust the amount of caramel sauce or honey to find your perfect level of sweetness, as the recipe suggests.
Serving & Context
Thịt Kho is best served generously ladled over hot, fluffy steamed white rice, allowing the rich sauce to soak into every grain. It's a quintessential Vietnamese family meal, perfect for gatherings or a comforting weeknight dinner that will leave everyone feeling nourished and content.