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.
Ingredients
- 2 lb pork
- tap water, for first boil
- 6 fl oz Rico coconut soda, Coke or 7-Up works in a pinch
- 3 tbsp fish sauce
- 2 tsp salt
- filtered water
- 4 tbsp caramel color, (nuoc mau), Depending on how dark your caramel sauce gets, you may not need to use all of it.
- 8 large eggs, hard-boiled
- 1 yellow onion, split into 8 large chunks
Instructions
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Cut the pork into 1.5-inch cubes.
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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.
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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.
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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.
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Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.
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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.
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During the last 30 to 40 minutes of cooking add the peeled eggs and onions.
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The final goal is to reduce the liquid about â…“ of the starting amount. When the pork hits desired doneness, re-season with salt or fish sauce, or add water to thin out.
Nutrition
- 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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