Thit Kho Tieu, or Vietnamese Caramelized Braised Pork with Eggs, is a staple in Vietnamese households, known for its incredible balance of savory, sweet, and umami flavors. Tender pork belly is slowly simmered in a rich, dark caramel sauce, often with hard-boiled eggs, creating a comforting and deeply satisfying dish that pairs perfectly with steamed rice. It’s a dish steeped in tradition, symbolizing warmth and family.
Thit Kho Tieu: Braised Caramel Pork
Thit Kho Tieu, or Vietnamese Caramelized Braised Pork with Eggs, is a staple in Vietnamese households, known for its incredible balance of savory, sweet, and umami flavors. Tender pork belly is slowly simmered in a rich, dark caramel sauce, often with hard-boiled eggs, creating a comforting and deeply satisfying dish that pairs perfectly with steamed rice. It's a dish steeped in tradition, symbolizing warmth and family.
Ingredients
- 1 kg pork belly skin on
- 6 large eggs hard-boiled and peeled
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 4 cloves garlic minced
- 1 small shallot minced
- 0.5 cup fish sauce
- 1 tsp black pepper freshly ground
- 0.5 tsp salt
- 1 cup water or coconut water
- 2 stalks green onions chopped for garnish
- 1 medium red chili sliced for garnish (optional)
Instructions
- Prepare the pork: Rinse pork belly and pat dry. Cut into 1.5-inch cubes. Marinate pork with 2 tbsp fish sauce, 1 tsp black pepper, and 0.5 tsp salt for at least 30 minutes, or overnight in the refrigerator.
- Make the caramel sauce: In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Add sugar and cook, stirring constantly, until sugar melts and turns into a dark amber caramel. Be careful not to burn it.
- Sauté aromatics: Quickly add minced garlic and shallot to the caramel, stirring for about 30 seconds until fragrant.
- Sear the pork: Add the marinated pork belly to the pot. Stir to coat the pork with the caramel and brown it on all sides for about 5-7 minutes.
- Braise the pork: Add the remaining 0.5 cup fish sauce and 1 cup water (or coconut water). Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until pork is very tender. Stir occasionally.
- Add eggs: After 45 minutes, add the peeled hard-boiled eggs to the pot. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly and the eggs to absorb the flavors. The sauce should be rich and dark.
- Serve: Taste and adjust seasoning if needed. Garnish with chopped green onions and sliced red chili. Serve hot with steamed jasmine rice.
Notes
For best results, use good quality pork belly with a balanced fat-to-meat ratio. The fish sauce is crucial for authentic flavor; do not substitute. Leftovers taste even better the next day! You can add coconut water instead of regular water for a richer flavor. Adjust spiciness with more or less chili.
