Thịt Kho Trứng

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for 7 minutes for firm but tender yolks. Transfer immediately to cold water, cool for 2 minutes, then peel carefully and set aside. While the eggs cook, pat the pork belly dry, mince the garlic, and slice the shallot so everything is ready before you start the caramel.

   4 large eggs500 g pork belly, skin-on, cut into 3 cm cubes10 g garlic, finely minced40 g shallot, finely sliced
2. 2

   In a heavy saucepan or clay pot over medium heat, add the sugar with 60 ml water and cook without stirring, swirling the pan occasionally, until it turns a deep amber caramel. Watch closely in the final minute; it should smell slightly bittersweet but not burnt.

   35 g sugar60 ml water
3. 3

   Immediately add the neutral oil, shallot, and garlic to the caramel and stir for 20 to 30 seconds. Add the pork belly and black pepper, then toss well for 2 to 3 minutes so the meat is evenly coated and the surface begins to tighten.

   10 ml neutral oil40 g shallot, finely sliced10 g garlic, finely minced500 g pork belly, skin-on, cut into 3 cm cubes1 g ground black pepper
4. 4

   Pour in the coconut water and fish sauce. Scrape the bottom of the pan to dissolve any hardened caramel. Bring to a lively simmer, then lower to medium-low and braise uncovered for 20 minutes, turning the pork once or twice. The liquid should reduce slightly and the fat should start to render, but the sauce must remain fluid.

   400 ml coconut water45 ml fish sauce
5. 5

   Add the peeled eggs to the pot, spoon some sauce over them, and continue braising for 8 to 10 minutes until the pork is tender and glossy and the eggs are lightly stained brown. If the sauce reduces too quickly, add a splash of water; if it is too thin, raise the heat for the last 1 to 2 minutes. Taste and adjust only if needed—the finished dish should be savory, gently sweet, and rich with caramel.

   4 large eggs
6. 6

   Turn off the heat and let the pot rest for 3 minutes so the sauce settles and clings to the meat. Scatter with spring onion and serve hot with jasmine rice, spooning the braising liquid over each portion.

   10 g spring onion, thinly sliced300 g cooked jasmine rice, for serving

Origin & History

Thịt kho trứng is a beloved southern Vietnamese braise of pork and eggs, especially associated with home cooking and Tết celebrations. The dish reflects the region’s use of coconut water for gentle sweetness and fish sauce for depth, creating a glossy braising liquid that is both comforting and deeply savory.