Vietnamese

Thịt Kho Tàu (Caramelized Pork and Eggs)

Name: Thịt Kho Tàu (Caramelized Pork and Eggs)
Total time: 105 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 2 lbs pork belly, cut into 2-inch cubes; 6 hard-boiled eggs, peeled; 2 cups fresh coconut water; 1/4 cup fish sauce; 2 tbsp sugar (for caramelizing); 1 tbsp minced garlic; 1 tbsp minced shallot; 1/2 tsp black pepper

Braised pork belly and hard-boiled eggs in coconut juice.

105 minutes

Serves 5

Main

Contains common allergens

Egg Fish Seafood

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Instructions

6 steps

1
Blanch Pork: Parboil the pork belly chunks in boiling water for 3 minutes to remove impurities. Drain, rinse under cold water, and pat completely dry.

2
Marinate: Toss the cleaned pork with the minced garlic, shallot, black pepper, and 1 tbsp of fish sauce. Let sit for 20 minutes.
3
Make Caramel Sauce: In a heavy-bottomed pot over medium heat, melt 2 tbsp of sugar with 1 tbsp of water until it reaches a dark amber color.
4
Brown Pork: Add the marinated pork to the caramel in the pot, stirring well so every piece is coated in the dark caramel. Cook for 5 minutes until the edges begin to brown.
5
Braise: Pour in the fresh coconut water and the remaining fish sauce. Bring to a boil, then immediately lower the heat to a very gentle simmer. Cover and braise for 1 hour, skimming fat occasionally.
6
Add Eggs: Gently drop the hard-boiled eggs into the pot, ensuring they are submerged in the liquid. Simmer uncovered for another 30 minutes until the pork is fork-tender and the eggs are stained a beautiful brown color. Serve with rice.

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