Vietnamese Braised Pork with Eggs (Thịt Kho)

Served this to my Scottish in-laws!

If there’s one dish that screams classic homecooked Vietnamese food to me, this is it. Vietnamese Braised Pork with Eggs, called Thit Kho Trung in Vietnamese, is a comfort meal for many Vietnamese folks. This very humble dish has a rich, slightly sweet broth with tender braised pork often enjoyed on a bed of warm white rice to soak up all the goodness.

It’s one of my go-to meals that is often in rotation for my family because 1. it tastes delicious 2. it’s great for leftovers 3. it’s budget-friendly because you’re using a cheaper cut of meat and eggs as additional protein. Traditionally, the recipe calls for Coco Rico or Sprite soda, but I like to add a little “healthy” twist with something more natural like coconut water.

Don’t knock it until you try it! There’s a reason it’s served on Tet, Vietnamese Lunar New Year. This dish symbolizes prosperity so you never know, you might bring some good luck your way if you try it.

ingredients

• 4 lbs boneless pork butt roast*, cut into 1 inch cubes

• 1 small onion

• 4 garlic cloves, minced

• 1/2 teaspoon black pepper, freshly ground

• 1 teaspoon kosher salt

• 2-3 cups of coconut water, I like Harmless Harvest

• 4 tbsp fish sauce

• 8 hard-boiled eggs, peeled

• 1/2 cup sugar

• 1/4 cup of water

• Green onion, sliced

• Jasmine rice, cooked

• Cabbage, boiled

instructions

1. In a large bowl combine pork, onion, garlic, 1 tbsp of fish sauce, salt, and pepper. Mix to combine, and set aside.

2. In a large pot, add sugar and water and bring over medium-high heat. Do not mix it yet, leave it alone for several minutes of boiling. When the mixture begins to turn to a golden brown, use a silicone spatula to stir slowly as the caramel browns. Do not leave the caramel sauce unattended.

3. Once the caramel mixture turns to a medium golden brown, add the marinated pork evenly to the pot.

4. Continue to brown the pork on medium/high heat for about 5 minutes, and stir as needed.

5. Add 2-3 cups of coconut water until liquid is at the same level as the pork. Add the remaining 3 tbsp of fish sauce and bring to a low boil.

6. Reduce heat to low and continue braising for another 45 minutes OR until the pork is tender. Skim excess fat/bubbles that float to the top. Stir occasionally while cooking.

7. Taste and adjust salt seasoning with fish sauce to your preference.

8. Once the pork is tender, add hard-boiled eggs and continue to cook on low for 5-10 minutes so the eggs can absorb the flavor.

9. Serve the pork and eggs with boiled cabbage and jasmine rice and sprinkle on green onion! Enjoy — be sure to spoon the sauce over the rice because that’s the best part.

Notes:

• *Recommend washing your pork with kosher salt and rinsing with water to remove as many impurities as possible — this will also help make your “broth” clearer.

• For the leanest option, you can use cubed pork chops or pork loin, but you’ll have to add more liquid and cook it longer to break down the meat. This version will have less flavor and be not as tender.

• The caramel should have a consistency and color like light maple syrup!

• If you have leftovers/meal prep stored in the refrigerator, the fat will solidify and harden at the top. You can skim this off before reheating to heat.

• When serving, you must serve at least one egg with the pork! I don’t make the rules. Optional: add diced Thai peppers for a little spice if you like to roll that way — I definitely do.