Recipe for Vietnamese Braised Pork & Eggs (Thịt Kho Tàu)
Braised Pork & Eggs (Thịt Kho Tàu) is a classic Vietnamese dish featuring tender pork belly and hard-boiled eggs braised in a rich, caramelized coconut juice. The dish combines sweet and savoury flavours, with the pork simmered to perfection in a glossy, aromatic broth. Served with steamed rice, it’s a comforting and flavourful meal that highlights traditional Vietnamese cooking techniques. Ideal for special occasions or a satisfying everyday meal.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Braised Pork & Eggs (Thịt Kho Tàu) in action.
Equipment
- 1 small pot for blanching the pork belly
- 1 medium pot for cooking the dish
Ingredients
- 1.5 lbs pork belly steak, cut into bite-sized pieces
- 6 hard-boiled eggs, peeled
- 1 can (520 ml) coconut water
- 1 tablespoon sugar
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely chopped garlic
- Thai chili peppers optional
- For seasoning: Mushroom powder, fish sauce
Instructions
- Begin by adding water to a large pot and bringing it to a rolling boil. Carefully add the pork belly pieces to the boiling water. Allow the pork to cook for approximately 10 minutes. This step helps to remove excess impurities and blood, resulting in a cleaner-tasting dish. Once the pork is blanched, drain it from the pot and rinse it under cold water to remove any remaining impurities.
- In a separate pot, heat a small amount of cooking oil over medium-high heat. Add the sugar to the pot, stirring gently. Continue stirring until the sugar melts and transforms into a rich, golden-brown caramel. Be cautious not to let the sugar burn, as it should develop a deep colour but not a bitter taste.
- Once the sugar has caramelized, add the blanched pork belly pieces to the pot. Stir well to ensure that each piece of pork is evenly coated with the caramelized sugar. Add the freshly chopped shallots and garlic to the pot, stirring to combine. Season the mixture with fish sauce and mushroom powder to taste,allowing the flavours to meld together.
- Pour in the coconut water, adding more water if necessary to ensure the pork is covered. Reduce the heat to medium, allowing the mixture to simmer gently. Cook for about 40 minutes, or until the pork becomes tender and absorbs the flavours of the caramel and seasonings.
- Throughout the cooking process, periodically skim off any impurities or foam that rise to the surface of the pot. This step helps to keep the broth clear.
- Gently add the hard-boiled eggs to the pot. Continue to simmer the dish for an additional 30 minutes. This allows the eggs to absorb the rich flavours of the braise and become infused with the caramelized sauce.
- If you prefer a bit of heat, add Thai chili peppers to the pot. Adjust the amount according to your taste preference.
- Once the cooking time is complete, and the pork and eggs are tender and well-flavoured, the dish is ready to be served. Enjoy the braised pork and eggs with steamed rice for a complete and satisfying meal.