Thit Kho Tau: Braised Pork
A traditional Vietnamese braised pork belly and hard-boiled eggs dish, slow-cooked in a sweet and savory coconut water and fish sauce caramel.
Ingredients
- 700 gram pork belly cut into 1.5-inch cubes
- 6 large eggs hard-boiled and peeled
- 2 tablespoon sugar granulated
- 2 tablespoon vegetable oil
- 4 cloves garlic minced
- 2 medium shallots thinly sliced
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup fish sauce
- 600 ml coconut water fresh or canned
- 1/2 cup water or chicken broth
Instructions
- In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the sugar and cook, stirring constantly, until it melts and turns into a deep amber caramel. Be careful not to burn it.
- Add the pork belly cubes to the pot and sear on all sides until lightly browned, tossing to coat with the caramel.
- Stir in the minced garlic and sliced shallots, cooking for 1-2 minutes until fragrant.
- Add the fish sauce and black pepper, stirring well to combine.
- Pour in the coconut water and enough regular water or chicken broth to just cover the pork. Bring the mixture to a boil.
- Gently add the peeled hard-boiled eggs to the pot.
- Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is very tender and the sauce has thickened and reduced to a glossy consistency. Stir occasionally to prevent sticking.
- Taste the sauce and adjust seasoning if needed, adding more fish sauce for savoryness or sugar for sweetness.
- Serve hot with steamed jasmine rice and optionally, a sprinkle of fresh ground black pepper and chopped green onions.
Notes
For best results, use pork belly with a good balance of fat and lean meat. You can substitute pork shoulder for a leaner version, though it might be less tender. Adjust sugar and fish sauce to taste. This dish often tastes even better the next day, reheated. Serve with steamed jasmine rice and a side of pickled mustard greens or fresh cucumbers for balance.