Thit Kho Trung
Thịt kho trứng
Pork belly and eggs braised in coconut water and fish sauce until sticky and deep brown. A Tet holiday dish.
Serves 6
Prep 15 min
Cook 1 hr 30 min
Ingredients
- 2 lb pork belly, cut in 1.5-inch cubes
- 6 eggs, hard-boiled and peeled
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1/4 cup fish sauce
- 2 cups coconut water
- 1 teaspoon black pepper
- 2 green onions, sliced
Steps
Step 1. Cook the sugar and oil in a heavy pot over medium heat, without stirring, until amber, about 4 minutes.
Step 2. Add the garlic, shallots, and pork and stir for 3 minutes to coat.
Step 3. Add the fish sauce, coconut water, and pepper. Bring to a simmer, cover, and cook for 1 hour.
Step 4. Add the eggs and cook uncovered for 20 to 30 minutes, until the pork is tender and cooked through and the sauce is thick.
Step 5. Top with green onions and serve with rice.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.