Thịt Kho or Vietnamese Caramelized Pork and Eggs. Thit Kho is one of my favourite recipes using one of my favourite cuts, pork belly. It has the delicious sweet and salty flavours I love so much. It makes use of what I call store cupboard staples such as garlic, soy sauce and brown sugar. There is also one secret ingredient which takes the dish to the next level coconut water. Many recipes also add bullion powder to the recipe. However, I like to use half coconut water and half stock to add more flavour. A good quality stock will also add body to the finished broth.
What is Thit Kho?
Thit Kho literally translates as braised meat. Kho is the Vietnamese word for braise and it is a very popular way of cooking chicken, pork, beef or tofu. They are gently simmered and flavoured with soy or fish sauce and aromatics like garlic, onion, and ginger. The dish is originally thought to have come from China. The main difference is in Vietnam version the braising liquid is made coconut milk and in China water. As well as being an everyday favourite Thit Kho is also served up during Vietnamese New Year festivities. Before being eaten the dish with others is served up on an alter to a family’s ancestors.
If you like this braised pork belly recipe why not try my recipe for Shanghai Red-braised Pork Belly, a classic Chinese dish that was supposedly eaten every day by Chairman Mao Tse-tung. In China belly pork is a highly valued cut of meat and the perfect order of fat, meat, fat and meat under the skin is known as the ‘Five layers of Heaven’.
Preparing your Thit Kho Ingredients
There are couple of things to do before you start cooking your Thit Kho. You can boil your eggs in advance and store in the fridge. Second you can blanch your pork belly. This technique is often used in Asian countries to clean the meat and remove any strong aromas. When it comes to cooking the dish don’t use a lid as this will allow to broth to reduce slightly concentrating the lovely flavours. Serve the finished dish with steamed rice and Asian style pickles or fermented vegetables.
Food and Drink Pairing
This dish has three strong flavour profiles salt, sweet, and umami. Fresh crispy Pinot Grigio or a New world Reisling will cut through the caramel and saltiness. If you prefer red a lighter chilled Pinot Noir will match the umami flavours. A zesty Continental style wheat beer would be a refreshing ideal beer match.
Vietnamese Caramelized Pork and Eggs
You may need to adjust cooking time according to thickness of pork belly cut. If they are very thick increase the cooking time. You can remove the skin, but most traditional recipes leave it on, and I think it adds to the finished stock. I use a wok but any wide pan with a large surface area will help the sauce reduce. I like mine a little thicker than the traditional broth.
Vietnamese Caramelized Pork and Eggs
Ingredients
- 700 gr Pork Belly cut into cubes
- 4 free-range Eggs
- 3 large Banana Shallots peeled and finely sliced
- 250 ml quality Chicken Stock
- 250 ml Coconut Water
- 3 centimetre piece Ginger peeled and grated
- 3 large cloves Garlic peeled and crushed
- 3 tablespoons Dark Soy Sauce
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Vegetable Oil
- ½ teaspoon Freshly ground Black Pepper
Equipment
- 1 Wok
Instructions
- Cut the pork belly into three-centimetre cubes. Bring a large pot of water to the boil and add the pork. Boil for a couple of minutes, carefully strain and refresh in iced water.
- Place the eggs into a pan and cover generously with water. Bring the water to a boil and immediately remove from the heat. Add a lid and leave for eight minutes before quickly removing from the pan and transferring them to iced water. Once cool, peel and set aside.
- Place the shallots and oil in a large wide pan and heat gently until the shallots are translucent the add the garlic and ginger. Cook for a further five minutes stirring occasionally to prevent sticking.
- Add in the brown sugar, soy sauce, fish sauce, pepper, coconut water and stock and bring to a boil. Stir until the sugar is dissolved.
- Add the pork belly. If the meat is not covered add a little more stock. Bring back to the boil then reduce the heat and simmer gently for forty- five minutes. Stir regularly to prevent burning.
- Add the boiled eggs and simmer for around thirty minutes until the pork is tender. Continue to stir. During this cooking turn the eggs to ensure they are coated in the broth. When cook serve with steamed rice.
Notes
There will be Soya and may be gluten in your Soy Sauce
Please see the Allergens PageCan I ask a favour?
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