Thit Kho Trung

Name: Thit Kho Trung
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 800g pork belly, in chunks; 6 eggs, boiled and peeled; 500ml coconut water; 3 tbsp sugar, for the caramel; 4 tbsp fish sauce; 4 shallots and 4 cloves garlic, minced; Black pepper

Thịt kho trứng/tit kaw CHUNG/

Also known as: Thit Kho Tau, Caramelised Pork and Eggs, Vietnamese Braised Pork Belly

About this dish

Pork belly and boiled eggs braised in caramel and coconut water until sticky, dark and tender.

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Ingredients

🐖800g pork belly, in chunks

🥚6 eggs, boiled and peeled

🥥500ml coconut water

🍬3 tbsp sugar, for the caramel

🐟4 tbsp fish sauce

🧄4 shallots and 4 cloves garlic, minced

🌶️Black pepper

Method

Serves 4

Marinate the pork with fish sauce, shallots, garlic and pepper for 30 minutes.

Melt the sugar in a pot until it turns a deep amber caramel.

Add the pork and stir until coated and lightly browned.

Pour in the coconut water, add the eggs and simmer gently, uncovered, for 1.5 hours, skimming the fat.

Serve with rice, pickled bean sprouts and plenty of the sauce.

✓ What Makes it Authentic

Thịt kho trứng is a southern Vietnamese home staple and an essential dish of Tết (Lunar New Year), made in big pots to last several days.

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