I absolutely adore this recipe because it perfectly combines the rich, comforting flavors of braised pork belly with the subtle sweetness of coconut water, creating a dish that’s both nostalgic and exciting. Plus, the addition of caramel sauce makes every bite feel like a warm embrace, and it’s the perfect meal to indulge in with some friends while binge-watching our favorite series.
Enjoy the deep tastes of Thit Kho, a beloved Vietnamese classic that I think is the ideal balance of savory and sweet. I use pork belly and simmer it in coconut water and fish sauce, letting it cook down low and slow, until the meat is tender and the broth is flavorful.
Cooking the six large eggs in this broth not only gives them an incredible taste, but it also makes for the most satisfying protein-rich dish I can imagine. To finish, I stir in some soy sauce and optional star anise for an extra hint of flavor seduction.
Ingredients
Pork Belly:
High in protein and good fats; offers umami taste.
Eggs:
Provides a good amount of protein and contributes a creamy texture.
Coconut Water:
Sweetness that comes naturally; it hydrates and infuses the flavor.
Fish Sauce:
Savory and salty; vital for genuine flavor.
Sugar:
Aids in caramelization; balances flavors with sweetness.
Garlic:
Deepens and scents; holds antioxidants.
Shallots:
Onion flavor, not too strong; adds sweetness and texture.
Star Anise:
A spice that lends an inimitable licorice-like taste.
Ingredient Quantities
- 2 lbs pork belly, cut into 1-1.5 inch cubes
- 6 large eggs
- 1 cup coconut water
- 1/4 cup fish sauce
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 5 cloves garlic, minced
- 2 shallots, sliced
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 2-3 star anise (optional)
- 2 tbsp caramel sauce (nuoc mau)*
- 1-2 red chili peppers, sliced (optional for garnish)
- Fresh cilantro, chopped (optional for garnish)
Instructions
1. To prepare hard-boiled eggs, place the eggs in a saucepan, cover them with water, and bring the water to a full, rolling boil over high heat. When the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to an ice bath to cool. Once the eggs are cool, crack the shells and peel them under running water.
2. Prepare caramel sauce:
In a saucepan, mix together 3 tablespoons of sugar and 1 tablespoon of water. Heat the mixture over medium heat, stirring occasionally, until the sugar melts and changes to a deep amber color. Do not let it burn.
3. Braise the pork: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add shallots and garlic, sautéing until fragrant. Increase heat and add the pork belly. Cook until the edges begin to brown.
4. Pour the caramel sauce over the pork, stirring to coat evenly. Add the fish sauce, soy sauce, coconut water, ground black pepper, and star anise.
5. Reduce the heat to a gentle simmer, cover, and cook for about 1 hour or until the pork is tender, stirring occasionally.
6. Introduce the eggs: Introduce the peeled, hard-boiled eggs to the pot, folding them in and around the sauce so that each egg is thoroughly coated.
7. Season to taste: Sample the dish and season it with more fish sauce or soy sauce as needed.
8. Sauce reduction: To reduce sauce thickness, uncover the pot and increase the heat slightly. Let the sauce simmer. Stir occasionally, if desired, and make sure to keep a close watch on it. Do not allow it to simmer too hard, or it will just evaporate.
9. Garnish: Remove star anise, if used, and garnish with sliced chili peppers and fresh cilantro before serving.
10. This is how you enjoy the dish: Serve thit kho with a side of steamed rice or, for a complete savoring experience, any pickled vegetables you like; garlic dill pickles are a great option.
Equipment Needed
1. Saucepan with lid
2. Large pot with lid
3. Mixing spoon
4. Slotted spoon or tongs
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Ice bath container
10. Stove
11. Spoon and fork (for stirring and sampling)
FAQ
- Can I use a different type of meat besides pork belly?Pork shoulder or a similar cut with good marbling can be used as a substitute for pork belly, yes.
- What is the purpose of coconut water in the recipe?Coconut water contributes a delicate sweetness and harmonizes with the savory flavors to make the dish taste more complex.
- Is the star anise necessary?Optional but recommended, star anise contributes an enchanting warm flavor and the kind of licorice notes that make for a deliciously complex soup. If you want to leave it out, you can—it’s not a traditional ingredient, and the soup will still be great.
- How long should I cook the eggs?Hard-boil the eggs for about 8-10 minutes, then peel them and add to the dish.
- What is caramel sauce (nuoc mau), and can I make it at home?Nuoc mau is a from-scratch caramel that adds color and flavor. You make it by cooking sugar until it’s a dark brown, then adding water with great caution.
- How can I adjust the spiciness?To modify the heat level, just raise or lower the number of sliced red chili peppers you use for garnish.
- Can this dish be prepared in advance?Indeed, the next-day flavor of Thit Kho is typically better as the dish’s flavors meld over time. Store it in the icebox and reheat before serving.
Substitutions and Variations
For a leaner option, pork shoulder can replace pork belly.
Coconut water can be swapped with chicken or pork broth for a different taste.
Soy sauce can substitute for fish sauce, providing a milder flavor and serving as a stand-in when fish sauce is not available.
For a richer, more caramel-flavored sweetener, substitute palm sugar for sugar.
Store-bought caramel sauce can be used in place of the homemade version. If you prefer a do-it-yourself method, simply caramelize sugar to make your own sauce.
Pro Tips
1. Caramelizing the Sugar: When making the caramel sauce (nuoc mau), be mindful of the heat. Stir consistently and closely watch the color change—aim for a deep amber color but be careful not to burn it, as burnt caramel can become bitter quite quickly.
2. Pork Belly Preparation: Before adding the pork belly to the pot, consider patting it dry after cutting it into cubes. This helps in achieving a nice sear and enhances the flavor when browning the edges in the hot oil.
3. Egg Perfection: To ensure the eggs absorb maximum flavor, lightly score or prick a few small holes in the peeled hard-boiled eggs before adding them to the braising liquid. This helps in letting the sauce penetrate better.
4. Flavor Enhancement: If you are using star anise and want a deeper flavor, you can lightly toast them in the pot first before adding the shallots and garlic. This releases their essential oils and enhances the aromatic profile of the dish.
5. Balancing Sweetness and Saltiness: Adjust the sweetness and saltiness to your taste by adding small increments of fish sauce or sugar as needed. Tasting as you go ensures the perfect balance of flavors. A squeeze of fresh lime juice before serving can also enhance the brightness and depth of the dish.
Thit Kho Caramelized Braised Pork And Eggs Recipe
My favorite Thit Kho Caramelized Braised Pork And Eggs Recipe
Equipment Needed:
1. Saucepan with lid
2. Large pot with lid
3. Mixing spoon
4. Slotted spoon or tongs
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Ice bath container
10. Stove
11. Spoon and fork (for stirring and sampling)
Ingredients:
- 2 lbs pork belly, cut into 1-1.5 inch cubes
- 6 large eggs
- 1 cup coconut water
- 1/4 cup fish sauce
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 5 cloves garlic, minced
- 2 shallots, sliced
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 2-3 star anise (optional)
- 2 tbsp caramel sauce (nuoc mau)*
- 1-2 red chili peppers, sliced (optional for garnish)
- Fresh cilantro, chopped (optional for garnish)
Instructions:
1. To prepare hard-boiled eggs, place the eggs in a saucepan, cover them with water, and bring the water to a full, rolling boil over high heat. When the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to an ice bath to cool. Once the eggs are cool, crack the shells and peel them under running water.
2. Prepare caramel sauce:
In a saucepan, mix together 3 tablespoons of sugar and 1 tablespoon of water. Heat the mixture over medium heat, stirring occasionally, until the sugar melts and changes to a deep amber color. Do not let it burn.
3. Braise the pork: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add shallots and garlic, sautéing until fragrant. Increase heat and add the pork belly. Cook until the edges begin to brown.
4. Pour the caramel sauce over the pork, stirring to coat evenly. Add the fish sauce, soy sauce, coconut water, ground black pepper, and star anise.
5. Reduce the heat to a gentle simmer, cover, and cook for about 1 hour or until the pork is tender, stirring occasionally.
6. Introduce the eggs: Introduce the peeled, hard-boiled eggs to the pot, folding them in and around the sauce so that each egg is thoroughly coated.
7. Season to taste: Sample the dish and season it with more fish sauce or soy sauce as needed.
8. Sauce reduction: To reduce sauce thickness, uncover the pot and increase the heat slightly. Let the sauce simmer. Stir occasionally, if desired, and make sure to keep a close watch on it. Do not allow it to simmer too hard, or it will just evaporate.
9. Garnish: Remove star anise, if used, and garnish with sliced chili peppers and fresh cilantro before serving.
10. This is how you enjoy the dish: Serve thit kho with a side of steamed rice or, for a complete savoring experience, any pickled vegetables you like; garlic dill pickles are a great option.
