Thịt Kho Trứng
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Vietnamese Braised Pork Belly with Eggs or “Thit Kho Tau” or “Thit Kho Trung” is traditionally made to celebrate Lunar New Year or “Tet“. The eggs symbolize goodness and happiness for the upcoming year.
My mom taught me how to make this dish. She doesn’t care much for most holidays but she will pull out all the stops for “Tet” which falls between mid January and late February. She will carefully follow all of the superstitions, light incense to pay respects to our loved ones that passed away, and bring home “Banh Tet” . In addition, she will go thru the trouble of getting new dollar bills each year at the bank to pass out for Lucky Money or “Li Xi“. These are traditions I hold dear and have begun sharing with my kids in my own Vietnamese-American way.
Of course, you don’t have to just make this for “Tet.” We make this dish regularly because everyone in the family loves it. Even my picky eater of a son will eat it happily.With the egg shortage right now you ARE really lucky if you can make this dish.
Ingredients
- Pork: I use 3 lbs of Pork Belly. You can also use pork shoulder or a mix of both.
- Hard boiled Eggs: I use 8 but add as many or as little as you like.
- Garlic and Shallots: This can be omitted and will not affect the overall dish.
- Vegetable seasoning: This can be omitted. It is a substitute for MSG which is common in asian dishes. Here is a link to the brand I use.
- Fish Sauce: Used in abundance in Vietnamese cooking. It provides a salty umami balance to the sweet sauce.
- Vietnamese Caramel Sauce: Not to be confused with dessert caramel sauce. I always have my homemade version stocked in my pantry. You can leave this out completely and the dish will still turn out great with a lighter color.
- Coconut Soda: Coco Rico is often used in Vietnamese braised dishes. If you can not find it or would like a healthier option then use coconut water or just plain water and increase the sugar.
Instructions
Cut pork into 2 inch pieces.
Boil the pork for 2-3 minutes. Drain, rinse, and add back to pot. This will make the finished braising sauce more clear and pleasing to eat.
In the same pot, add caramel sauce or thick soy sauce, garlic, shallots, sugar, salt, vegetable seasoning (optional) and marinade for 30 minutes to over night in the refrigerator. You’re welcome I just saved you and extra bowl to wash.
When ready to cook, turn the pot on to medium heat. Stir the meat mixture for a few minutes until the garlic and onions become fragrant.
Add all your liquids, hard boil eggs, and turn on to medium high. Make sure to skim as much of the scum that appears at the top of the broth as much as possible. Turn down the heat to medium low and simmer for about 1 hour to 1 1/2 hours until desired softness. I like mine very tender and soft so I usually cook it for the full 1 1/2 hours.
Enjoy with a side of white rice and pickled mustard greens.
Braised Pork Belly with Whole Eggs Thit Kho Trung
Ingredients
- 3 lb Pork Belly or Pork Shoulder
- 8 Hard Boiled Eggs
- 3 Garlic Cloves Minced
- 1 Shallot Minced
- 1 tbs Sugar
- 1 tsp Vegetable Seasoning or MSG Can be omitted
- 1 tbsp Vietnamese Caramel or Thick Soy Sauce
- 1/2 cup Fish Sauce
- 1 tsp Salt
- 1 tsp Black Pepper
- 4 cups Coconut Soda
- 4 cups Water
Instructions
- Prepare Pork.Cut pork into 2 inch cubes. In another pot, such as a dutch oven, fill with water about half way to the top (enough to cover all of the meat). Turn heat to high and when the water comes to a boil add all of the meat. Boil the meat for about 2-3 minutes, drain into a colander or separate boil, and set aside. Quickly rinse the same pot you were using and add the meat back in. Marinate pork by adding caramel sauce or thick soy sauce, minced garlic, minced shallot, sugar, vegetable seasoning or msg (if using), salt, pepper. Mix all together and set aside for 30 minutes or overnight in the refrigerator.
- Prepare Eggs.While the pork is marinating, prepare the eggs. Add water to a pot (enough to cover all of the eggs), add eggs to pot, boil for 10 minutes. Wait for eggs to cool, drain, and then peel. Set peeled eggs aside.
- Cook the pork.When the meat is done marinating, place back onto the stove and turn the heat to medium high. Stir the meat for 2-3 minutes until you can smell the garlic become more fragrant. Add all your liquids and hard boiled eggs. Skim and scum that you see form at the top of the liquids. Turn the pot down to medium low and simmer uncovered for about 1 hour to 1 1/2 hour. Periodically check the pot to remove any addition scum that has formed on the surface of the braising liquid. Also flip the eggs so that all sides of the egg is getting covered in the braising liquid.At about 1 hour check the meat to see if it is tender enough for your liking. I like my meat very tender so I usually let it cook for 1 1/2 hours.
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