Vietnamese
Thịt kho trứng
Tender pork belly and boiled eggs are slowly braised in coconut water, fish sauce, and caramel until glossy and deeply savory. This homestyle Vietnamese dish is traditionally served with hot rice, cucumber, and pickled vegetables.
Watch it madeVành Khuyên Lê · 14:33
Ingredients
- Pork belly, skin on, cut into 4 cm pieces350g
- Duck eggs or chicken eggs2
- Fresh coconut water2 cups
- Fish sauce3 tbsp
- Granulated sugar2 tbsp
- Shallots, finely minced2
- Garlic cloves, finely minced2
- Black pepper1/2 tsp
- Salt1/4 tsp
- Neutral oil1 tsp
- Water, as needed1/2 cup
- Red chili, optional1
Method
- Place the eggs in a small pot, cover with water, bring to a boil, and cook for 9 minutes, then cool, peel, and set aside.
- Rinse the pork belly, then blanch it in boiling water for 2 minutes to remove impurities; drain and rinse briefly.
- Marinate the pork with fish sauce, minced shallots, minced garlic, black pepper, and salt for at least 20 minutes.
- In a heavy pot over medium heat, add the sugar and cook without stirring until it melts into a deep amber caramel.
- Carefully add the oil and marinated pork, stirring to coat the pork evenly in the caramel.
- Cook the pork for 5 minutes, turning the pieces until the edges tighten and become glossy.
- Pour in the coconut water and bring to a gentle boil, skimming off any foam that rises to the surface.
- Lower the heat to a steady simmer and braise uncovered for 40 minutes, adding a little water if the liquid reduces too quickly.
- Add the peeled eggs and optional chili, then continue simmering for 25 to 30 minutes until the pork is tender and the eggs are stained golden brown.
- Taste the braising liquid and adjust with a little fish sauce or sugar if needed; the final sauce should be savory, lightly sweet, and glossy.
- Serve hot with steamed jasmine rice, spooning the caramel coconut braising liquid over the pork and eggs.
Common questions
Can I substitute chicken eggs for duck eggs in thịt kho trứng?
Yes. Chicken eggs work well and are easier to find, though duck eggs have a richer yolk and firmer texture. If using chicken eggs, boil them the same way but handle gently so they don’t crack during braising.
How long does thịt kho trứng take from start to finish?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes total, including boiling and peeling the eggs, blanching and marinating the pork, caramelizing sugar, and braising until the pork is tender and the sauce is reduced.
What are the most common mistakes when making thịt kho trứng?
The biggest mistakes are burning the caramel, over-reducing the braise, and adding eggs too early. Keep the caramel deep amber, simmer gently, and add peeled eggs near the end so they don’t become rubbery or overly salty.
How should I store leftovers, and how long do they keep?
Cool completely, then refrigerate in an airtight container with the pork and eggs submerged in sauce. It keeps 3 to 4 days. Reheat gently on the stove; the flavor often improves after a day as the pork absorbs more sauce.
What should I serve with thịt kho trứng?
Serve it with hot steamed jasmine rice, which balances the rich, salty-sweet sauce. Add boiled or pickled vegetables, cucumber, or fresh herbs on the side if you want something lighter. A little chili also works well.