Vietnamese Braised Pork and Eggs (Thịt Kho Trứng)
Tender pork belly cubes and whole hard-boiled eggs simmered in sweet coconut water and savoury fish sauce until deeply caramelised.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Heavy-based saucepan or Dutch oven
- •Small saucepan
- •Slotted spoon
- •Chopping board
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 48 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 36 g
- calories
- 620 kcal
Instructions
- 1
Bring a saucepan of water to the boil and blanch the pork belly pieces for two minutes.
- 2
Drain the pork thoroughly and rinse under cold tap water to remove surface impurities.
- 3
Heat the oil and caster sugar in a heavy-based saucepan over medium heat.
- 4
Cook the sugar without stirring until it melts into a rich, deep amber caramel.
- 5
Add the diced shallots and minced garlic, stirring quickly for thirty seconds until fragrant.
- 6
Add the blanched pork belly and stir well to coat every piece in the dark caramel.
- 7
Pour in the coconut water, fish sauce, and cracked black pepper, bringing the liquid to a simmer.
- 8
Reduce the heat to low, cover partially with a lid, and simmer gently for thirty minutes.
- 9
Add the peeled hard-boiled eggs and whole chillies into the braising liquid.
- 10
Simmer uncovered for another twenty-five minutes until the pork is tender and the eggs turn golden-brown.
- 11
Taste the sauce and adjust with a splash of fish sauce or water to balance sweet and salty.
Chef's tips
Using pure coconut water provides the dish with its signature gentle sweetness without needing excessive sugar. Blanching the pork belly first keeps the braising liquid clear and glossy. The flavours deepen significantly after resting, making this an ideal make-ahead meal.
Ingredient substitutions
- pork belly → skin-on pork shoulder or pork neck
- coconut water → water mixed with one extra teaspoon of caster sugar
Storage
Store in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a small saucepan over medium-low heat until piping hot throughout.
Common mistakes to avoid
- •Letting the caramel burn black, which turns the entire sauce bitter.
- •Boiling the braise too vigorously, causing the pork to break apart and eggs to become rubbery.
- •Skipping the initial blanching step, which results in cloudy broth with grey scum.
Serving suggestions
Cooked Vietnamese Braised Pork and Eggs (Thịt Kho Trứng)?
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