Recipe for Vietnamese Braised Pork & Eggs (Thịt Kho Tàu)
Braised Pork & Eggs (Thịt Kho Tàu) is a classic Vietnamese dish featuring tender pork belly and hard-boiled eggs braised in a rich, caramelized coconut juice. The dish combines sweet and savoury flavours, with the pork simmered to perfection in a glossy, aromatic broth. Served with steamed rice, it’s a comforting and flavourful meal that highlights traditional Vietnamese cooking techniques. Ideal for special occasions or a satisfying everyday meal.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Braised Pork & Eggs (Thịt Kho Tàu) in action.
Equipment
- 1 small pot for blanching the pork belly
- 1 medium pot for cooking the dish
Ingredients
- 1 kilogram pork belly, cut into bite-sized pieces
- 6-8 large eggs
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon freshly minced garlic
- 2 shallots (thinly sliced)
- ½ ground black pepper
Braising Liquid and Caramel Sauce:
- 1 litre coconut water
- 2 tablespoons sugar
- 1½ tablespoons oil
- 5 Thai red chillies optional
Instructions
- Prepare the Ingredients:Place the pork belly pieces into a pot and cover them completely with cold water. Bring to a boil over medium-high heat and cook for 2 to 3 minutes as impurities float to the surface. Drain the pork, rinse each piece thoroughly under cold running water, and pat dry with paper towel.Place the blanched pork into a mixing bowl. Add two tablespoons of fish sauce, one tablespoon of soy sauce, one tablespoon of sugar, half a teaspoon of ground black pepper, one tablespoon of freshly minced garlic, and the sliced shallots. Mix well to coat every piece evenly, then cover and refrigerate for at least 30 minutes to one hour.While the pork is marinating, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9 to 10 minutes, then transfer them immediately to an ice-water bath. Once completely cooled, peel the shells gently and set the eggs aside.
- Cook:Add one and a half tablespoons of cooking oil and two tablespoons of sugar to a large heavy-bottomed pot set over medium heat. Allow the sugar to melt and cook undisturbed until it turns a rich, deep amber colour, then briefly turn off the heat to prevent burning.Carefully add the marinated pork along with all the minced garlic and shallots from the marinade bowl into the caramel. Stir for about one minute off the heat, then turn the heat back to medium. Continue stirring steadily so every piece of pork becomes evenly coated in the golden caramel.Pour in one litre of coconut water and raise the heat slightly to bring the liquid to a gentle boil. Skim away any lingering foam or impurities from the surface. Reduce the heat to low, partially cover the pot with a lid, and let it simmer gently for 60 to 75 minutes until the pork becomes tender.Gently slip the peeled eggs into the pot with the tender pork. Simmer together for another 30 minutes, turning the eggs occasionally so they absorb the savoury-sweet braising broth and develop an even golden-brown colour.Taste the braising sauce and adjust the flavour to your liking with an extra splash of fish sauce and a sprinkle of mushroom powder if desired. Drop in the whole Thai red chillies during the final few minutes of cooking to add vibrant colour without making the broth spicy.
- Serve:Turn off the heat and ladle the succulent pork belly, braised eggs, and rich sauce into a serving bowl. Garnish with a sprinkle of finely chopped green onions and serve immediately with plenty of hot steamed jasmine rice.