Go Back
Vietnamese Braised Pork with Eggs
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins

Vietnamese Braised Pork with Eggs (Thịt Kho) is traditionally eaten during the Lunar New Year celebration. But it is now a popular dish eaten more often.

Servings: 6
  • 2 lb pork belly, trimmed
  • 2 tbsp sugar - reduce to lessen sweetness
  • 5 ea shallots - substitute onion if desired
  • 3 cloves garlic, chopped
  • 3 tbsp fish sauce
  • 6 ea eggs, hard boiled
  • 13 oz coconut water
  • 2 ea star anise
  1. Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

  2. Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

  3. Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.

  4. Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Recipe Notes

Use an Instant Pot to reduce cooking time. 

Recipe adapted from http://allrecipes.com/recipe/245887/caramelized-pork-belly-thit-kho/