How To Make Vietnamese Braised Pork with Eggs (Thit Kho)
Braised meat is always a treat, and this thit kho or Vietnamese braised pork is no exception. It even comes served with hard-boiled eggs.
Cut the pork into 1.5-inch cubes.
Bring 2 to 3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1 to 2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
Turn the heat to high. When boiling, lower heat to about 25% heat or until there is a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes.
Check and stir the pot every 20 minutes. The longer it is cooked, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce.
Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.
Add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
During the last 30 to 40 minutes of cooking add the peeled eggs and onions.
The final goal is to reduce the liquid about ⅓ of the starting amount. When the pork hits desired doneness, re-season with salt or fish sauce, or add water to thin out.
- Sugar: 5g
- Calcium: 76mg
- Calories: 606kcal
- Carbohydrates: 7g
- Cholesterol: 393mg
- Fat: 45g
- Fiber: 1g
- Iron: 3mg
- Monounsaturated Fat: 20g
- Polyunsaturated Fat: 5g
- Potassium: 682mg
- Protein: 40g
- Saturated Fat: 16g
- Sodium: 1984mg
- Trans Fat: 1g
- Vitamin A: 395IU
- Vitamin C: 3mg
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