How to Make Authentic Vietnamese Braised Pork Belly and Eggs (Thit Kho)

This Vietnamese recipe was undoubtedly one of my favorite dishes during my childhood. Packed with delightful flavors, protein, and a subtle touch of sweetness from the aromatic onions and garlic. Back then, I couldn’t quite comprehend why I adored it so much. However, now as an adult preparing it for my own family, I realize how truly exceptional this dish is. That’s why I am sharing this recipe with you so that you can also create it for your own loved ones. I hope you enjoy and please share your experiences – I love hearing from you!

What is Pork Belly?

Pork belly is a cut of meat that comes from the belly of a pig. It is known for its rich, fatty texture and delicious flavor. In recent years, pork belly has become incredibly trendy in the culinary world. Chefs and food enthusiasts have discovered its versatility and unique ability to be both crispy and tender at the same time. This has led to an explosion of creative dishes featuring pork belly, such as braised pork belly buns, crispy bacon-wrapped pork belly bites, or even slow-roasted pork belly with maple glaze. Its popularity can also be attributed to the rise of Asian cuisine in Western countries, where dishes like Korean samgyeopsal (grilled pork belly) have gained immense popularity. Overall, the trendiness of pork belly can be attributed to its irresistible taste and ability to elevate any dish it’s added to!

Different Ways To Cook Pork Belly

1. Braising: Which is the preferred method in this recipe and the longer it cooks, the more tender the meat! I recommend crockpots for this recipe! Simply braised the pork overnight and add eggs later. Braising involves slow-cooking the pork belly in liquid, resulting in tender and flavorful meat.
2. Grilling: Another great way to create delicious smoky flavors while achieving crispy skin.
3. Stir-frying: This is another excellent option to incorporate vegetables. Although, I recommend precooking the pork belly ahead of time to help tenderize the meat or you may end up with pork that is tough and chewy.
4. Slow-cooking: Slow-cooking is another method that results in melt-in-your-mouth tender pork belly. This is the lazy and busy mom method that I love but definitely does not skimp on flavor!

Remember to adjust cooking times and temperatures based on the thickness of your pork belly and personal preferences. These methods offer different textures and flavors, so feel free to experiment and find your favorite way to cook pork belly!

Asian Market Essentials For This Dish:

COCO RICO SODA: I feel as though this was a staple in my household growing up. I would be curious to know if other Vietnamese families kept this in their pantries. NOTE: This is NOT a sugar-free drink.

Authentic Vietnamese Thit Kho Recipe

The way my mom and family made it!

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Equipment

• 7 qt. dutch oven
• 2 qt. sauce pan

Ingredients

• 2 lbs boneless fatty pork shoulder, cut into 1-inch wide and 2.5-3 inches long strips TIP: I usually buy bulk at Costco and freeze
• 10-12 large eggs hard-boiled
• 2 tablespoons caramel sauce
• ¼ cup fish sauce e.g., Three Crabs, Flying Lion Premium, or Red Boat
• ¼ cup scallions thinly sliced
• ¼ cup shallots finely chopped
• ½ teaspoon freshly ground black pepper
• ¼ cup sugar
• 4 cups fresh coconut soda
• 2 tablespoons olive oil

Caramel Sauce

• ¼ cup sugar
• ¼ cup vegetable oil

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Instructions

Instructions

Prepare the Caramel Sauce:

• In a small saucepan, mix the sugar with 1 tablespoon vegetable oil. Heat over medium-low without stirring until the sugar mixture turns light yellow, approximately 3 minutes. Continue cooking, swirling the pan frequently for another 5 minutes until it reaches a dark amber color. Remove from heat, stir in 3 tablespoons water & fish sauce to dissolve the caramel. Reheat gently if necessary to loosen. Store excess caramel sauce in a glass jar in the pantry.

Boil the Eggs:

• Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook for 7 minutes. Transfer to a bowl of cold water, then peel and set aside.

Blanch the Pork:

• – Bring 2 quarts of water to a boil. Add the pork and blanch for 1-2 minutes. Discard the water and rinse the pork under cold running tap until clear.

Marinate the Pork:

• – In a large bowl, combine caramel sauce and 2 tablespoons of fish sauce. Add the pork, boiled eggs, scallions, shallots, and black pepper. Toss well and refrigerate for one hour.

Sear the Pork:

• – Heat olive oil in a large nonstick skillet over medium-high heat. Sear the pork in two batches until all sides are lightly browned, about 2 minutes per batch. Transfer seared pork to a separate plate.

Simmer the Dish:

• Return all pork and any accumulated juices to the skillet. Add the boiled eggs, marinade, remaining fish sauce, coconut juice, and sugar. Ensure the liquid covers the ingredients. Bring to a boil, then reduce heat to maintain a simmer. Skim off any scum. Cover and cook until the pork is tender, about 90 minutes. Adjust the seasoning with more fish sauce and sugar as needed.

Final Adjustments and Serving:

• – Dilute with water if the sauce is too concentrated. Serve in a bowl alongside rice and steamed greens.

Storage:

• – Store leftovers in a tightly sealed container in the refrigerator for up to 72 hours. For longer storage, freeze for up to a month and reheat before serving.

Enjoy and Create Traditions of Your Own!

This has been one of my favorite recipes since childhood, and I hope you and your family have the opportunity to enjoy and savor its amazing flavors as well!