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Vietnamese Braised Pork Belly in Coconut Sauce or Thit Kho Trung

Braised Pork Belly with Whole Eggs Thit Kho Trung

Amy Le
Braised pork belly with whole eggs simmered in a sweet coconut sauce. This dish is typically made to celebrate Vietnamese New Year but also great anytime of the year. This recipe makes a lot because its so good you will want to make extra. Bonus it freezes really well too.
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Course Main Course
Cuisine Vietnamese
Servings 8

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.

Notes

Serve with rice and fresh cut cucumbers or pickled mustard greens.
Keyword Braise, Caramel, Coconut, Eggs, Kho, Main Course, Pork, Vietnamese
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