Spoon Simple
Thit Kho
Braised pork belly and eggs in caramel sauce with coconut water. A Vietnamese Sunday staple — sweet, salty, and impossibly tender.
Prep 15 min
Cook 1h 15m
Total 1h 30m
Serves 6
Ingredients
Step 1 — Braise the pork
- 2 lbs pork belly (cut into 2-inch cubes)
- 6 hard-boiled eggs (peeled)
- 3 tbsp fish sauce
- 3 tbsp sugar
- 4 shallots (halved)
- 4 garlic cloves (minced)
- 1 cup coconut water
- 1 cup water
- 2 tbsp caramel sauce (nuoc mau)
- 1 tsp black pepper
Step 2 — Serve
- Steamed jasmine rice
- Pickled mustard greens (dua chua)
Instructions
- 1
Caramelize and braise
In a pot, melt sugar until amber. Add pork and stir to coat. Add shallots, garlic, fish sauce, coconut water, water, and caramel sauce. Bring to a boil, then simmer covered 45 minutes.
- 2
Add eggs
Add hard-boiled eggs and simmer uncovered 20–30 minutes until pork is tender and sauce is thick. Season with pepper.
- 3
Serve
Serve pork and eggs over steamed rice with pickled mustard greens.
Nutrition per serving: 520 cal · 22g protein · 16g carbs · 42g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
