Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerThịt Kho (Vietnamese Braised Pork and Eggs)Vietnamese braised pork and eggs simmered in a savory-sweet caramelized sauce until tender, served over steamed rice.total1 hr 25 mincook1 hr 5 minservings6Original recipe on savorysweetspoon.comKeep this recipeAdd a copy of Thịt Kho (Vietnamese Braised Pork and Eggs) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp sugar3 tbsp water2 lb pork shoulder or pork belly, cut into 1 ½ inch cubes, skin on or off1 tsp salt ), (or chicken bouillon powder or mushroom seasoning0.5 tsp ground pepper1 tbsp caramel sauce, (adjust to taste, from above )3 tbsp fish sauce ), (adjust to taste1 tbsp soy sauce ), Maggi Seasoning Sauce, (adjust to taste0.5 tbsp olive oil2 shallots, finely diced3 garlic cloves, minced3 cup coconut soda1 cup water8 hard boiled eggssteamed rice, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Boil the eggs. Place the eggs in a pot of water and bring to a boil. Cook for about 10 minutes, then cool, peel and set aside.2Step 2: Make the caramel sauce. Have the ⅓ cup water measured and ready before starting. Spread the 2 tablespoons sugar evenly in a small saucepan over medium heat and let it sit for 1–2 minutes without stirring. Once it begins melting, stir constantly for about 4–5 minutes, or until the sugar is melted and golden. Carefully add the 3 tablespoons water—it may bubble vigorously—and stir to combine. Remove from heat and set aside.3Step 3: Parboil the Pork. In a large pot, bring water to a boil. Add 2 pounds pork shoulder or pork belly, skin on or off and parboil for about 5 minutes to remove impurities. Drain and set aside.4Step 4: Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon salt, ½ teaspoon ground pepper, 3 tablespoons fish sauce, 1 tablespoons soy sauce (Maggi Seasoning Sauce), and 1-2 tablespoons caramel sauce, from above you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.5Step 5: Sear the Pork. Heat ½ tablespoon olive oil in a large pot over medium-high heat. Add the marinated pork in a single layer, working in batches if needed. Sear each side for 1–2 minutes until browned. Avoid overcrowding—the pork should sizzle, not steam. If it sticks, give it a moment; once it’s seared properly, it’ll release on its own. This step builds a ton of flavor, so don’t rush it.6Step 6: Add the aromatics. Add 2 shallots, finely diced, and 3 garlic cloves, minced to the pork and cook for 2–3 minutes, stirring, until fragrant.7Step 7: Braise the pork. Pour in 3 cups coconut soda and 1 cup water. Bring everything to a simmer, then lower the heat, cover, and let it braise for about 40 minutes. Stir occasionally and add a splash of water if it looks too dry. Once the pork is tender and the sauce has deepened in flavor, give it a taste and adjust the seasoning if needed.8Step 8: Add the Eggs. During the last 5–10 minutes of cooking, gently add the peeled 8 hard boiled eggs. Let them simmer in the sauce until warmed through and lightly seasoned by the braising liquid.9Step 9: Taste and serve. Taste the sauce and adjust the seasoning if needed. Serve the thit kho with steamed jasmine rice.getsaucepan.com/r/7f0e6019-34e7-4a0e-91c9-4e0a8f85480d · Original: https://www.savorysweetspoon.com/thit-kho-vietnamese-braised-pork-and-eggs/
