Back to 5 servings 2 lb pork, I like 50% belly 50% shoulder 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 hard-boiled eggs 1 yellow onion, split into 8 large chunks
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1 Step 1: Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.2 Step 2: Bring 2-3 quarts of tap water to a boil on high, or enough to fully submerge the pork. When the water's boiling, add the pork and boil for 1-2 minutes just to clean it. Drain and rinse the pork under running water until the water runs clear.3 Step 3: Add the coconut soda, fish sauce, and salt to the pot, then add filtered water so it just about covers the pork.4 Step 4: Turn the heat to high. When boiling, lower the heat to about 25% or until you still see a low boil. Simmer for about 1.5 to 2 hours total, keeping the pot covered for the first 40 minutes. Check and stir the pot every 20 minutes. After 40 minutes, remove the cover to let the liquid reduce and concentrate the sauce.5 Step 5: Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.6 Step 6: Make the hard-boiled eggs: place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let sit for 8 minutes. Cool under running water and peel the shells.7 Step 7: During the last ~30-40 minutes of cooking, add the peeled eggs and onions.8 Step 8: The final goal is to reduce the liquid to about 1/3 of the starting amount, but you can adjust based on your taste and desired pork softness. When the pork is done to your liking, re-season with salt or fish sauce, or add water to thin it out. Remember to make it a bit saltier since it will be diluted when eaten with rice.getsaucepan.com/r/e9911095-395e-44d5-b7b7-531b8212d11f · Original: https://www.hungryhuy.com/how-to-make-thit-heo-kho-voi-trung-vietnamese-braised-pork-with-hard-boiled-eggs/
