thit kho

Thịt kho is the ultimate Vietnamese comfort food where pork is braised with eggs in a coconut caramel sauce until the meat becomes tender and imbued with a balance of salty, sweet, and umami flavors.

Thịt kho (Vietnamese braised pork and eggs in coconut caramel sauce)

pork

10-12 large eggs, hard boiled

tbsps caramel sauce

fish sauce

scallion, thinly sliced

shallot, finely chopped

tsp pepper

sugar

coconut juice

olive oil

water

To make the caramel sauce, in a small saucepan, combine sugar and 1 tbsp of water. Cook on medium-low heat without stirring until the mixture turns from clear to light yellow, about 3 minutes. Continue cooking for another 5 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark amber color, turn off the heat and and add 3 tablespoons of water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed. Store the extra in a glass jar in your pantry for future uses.

To boil the eggs, add them to a pot and cover them with cold water by 1 inch. Bring to a boil on medium-high heat and cook for 7 minutes. Remove from heat and add to a bowl with cold water. Peel the eggs and set them aside.

To blanch the pork, bring 2 quarts of water boiling on high, or enough to fully submerge the pork. When the water’s boiling, add the pork for 1-2 minutes just to blanch. Pour out the water then rinse the pork under running water until the water is clear.

In a large bowl, add the caramel sauce and 2 tablespoons of fish sauce. Add the pork, eggs, scallion, shallots, and pepper to the bowl. Toss to combine and let stand in refrigerator for an hour.

In a large nonstick skillet, add the oil, and turn the heat to medium-high. Working in 2 batches, sear the pork on all sides until lightly browned, about 2 minutes per batch. Set the seared meat on a separate plate.

When you&#039;re done with searing, return all the pork and any juices to the pot, then add the eggs, marinade, remaining fish sauce, coconut juice, and sugar. Make sure you have enough liquid to cover the pork and eggs. Bring to a boil over high heat, skim the scum, then lower the heat to medium-low to maintain a simmer. Cover and cook until a knife tip inserted into the pork meets little resistance, about 90 minutes.

Taste and season with additional fish sauce and sugar for the savory sweet balance that you&#039;re looking for. If it&#039;s too concentrated, add in one tablespoon of water and adjust the sauce to your taste.

Transfer to a serving bowl and serve immediately with rice and steamed greens.

Store any leftover in the fridge in a tight lidded container for up to 72 hours. You can also freeze any leftover for a month and reheat before serving.

Thit Kho is a Vietnamese dish that makes the most out of pantry ingredients. Pork belly is braised in coconut water until fall apart tender!

Thit Kho (Vietnamese Braised Pork Belly and Eggs in Coconut Water)

eggs ((or to preference))

tbsp fish sauce

tsp sugar ((or

tbsp chicken bouillon powder

US cup coconut water

US cup water

Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.

Cut the meat into 5cm or 2&quot; chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.

Extract the juice from the coconuts. If you&#039;re using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut’s point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.

On a high heat, add the sugar and stir continuously until it begins clumping together.

Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.

Add the fish sauce in and stir until well combined. 

While the heat is still on high, put the eggs in and roll them through the sauce until they&#039;re evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.

Add the pork belly into the sauce and brown them on all sides.

Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.

After 20 minutes of simmering, put the eggs back into the pot.

Simmer on low heat for another 10 minutes or until the pork is tender.

Serve immediately with steaming hot rice!

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Top 2 thit kho recipes from across the web

The most viewed thit kho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thịt kho (Vietnamese braised pork a...

Thit Kho (Vietnamese Braised Pork B...

The most viewed thit kho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine