Vietnamese Pork and Eggs Tit Ko
Discover the rich and comforting flavors of **Vietnamese Pork and Eggs (Thịt Kho)**, a beloved caramelized braised dish that embodies traditional Vietnamese home cooking. Tender chunks of pork belly are simmered in a fragrant blend of fish sauce, garlic, shallots, and sweet coconut water, creating a luscious, savory-sweet sauce that pairs perfectly with steamed jasmine rice. Hard-boiled eggs absorb the flavorful braising liquid, achieving a melt-in-your-mouth texture that complements the richness of the pork. Cooked to perfection with golden caramelization and simmered slow for maximum flavor, this dish is elevated further when garnished with scallions and a hint of red chili for a pop of color and spice. Easy to prepare yet deeply satisfying, Thịt Kho makes for an irresistible centerpiece at your dinner table. Perfect for cozy family meals or an introduction to Vietnamese comfort food, this recipe is a must-try for fans of bold and balanced flavors.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 6 Hard-boiled eggs
- 4 tablespoons Fish sauce
- 3 cups Coconut water
- 4 Garlic cloves
- 2 Shallots
- 2 tablespoons Sugar
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Vegetable oil
- 2 Scallions (optional, for garnish)
- 1 Red chili (optional, for garnish)
Instructions
Cut the pork belly into 1.5-inch chunks and set aside.
Peel and mince the garlic cloves and shallots.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add the minced garlic and shallots to the pot and sauté until fragrant, about 2 minutes.
Stir in the sugar and cook until it melts and turns into a light caramel color, about 2-3 minutes.
Add the pork belly pieces and toss well to coat in the caramel. Sear the pork on all sides until lightly browned.
Pour in the fish sauce and toss to combine, allowing the pork to absorb the flavor for about 2 minutes.
Pour the coconut water over the pork, making sure the liquid covers the meat. Add the salt and ground black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes, stirring occasionally.
Peel the hard-boiled eggs and add them to the pot. Spoon some of the braising liquid over the eggs to coat.
Continue to simmer for another 20-30 minutes, uncovered, until the pork is tender and the liquid thickens slightly.
Taste and adjust seasoning with additional fish sauce or sugar as needed.
Serve the Thịt Kho hot with steamed jasmine rice. Garnish with sliced scallions and red chili if desired.
Nutrition Facts
Calories |
5705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.6 g | 691% | |
| Saturated Fat | 189.7 g | 948% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 1886 mg | 629% | |
| Sodium | 8027 mg | 349% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 64.6 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 469 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3962 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
