Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)
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Vietnamese braised pork belly and eggs
What is Thịt Kho Tàu
Thịt Kho Tàu is a traditional Vietnamese dish that consists of braised pork belly and hard-boiled eggs with plenty of sweet and savory broth that you can ladle over rice.
This dish is the quintessential Vietnamese comfort food. The combination of succulent bite-sized chunks of pork belly, flavor-packed broth, and perfectly boiled eggs makes this dish one of my childhood favorites.
This dish is on rotations in everyday Vietnamese home cooking, and it is also one of the must-have traditional foods served during the Vietnamese Lunar New Year (Tết).
Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)
What You Will Need
Pork Belly – This dish is traditionally made with pork belly also known as Thịt Ba Chỉ or Thịt Ba Rọi in Vietnamese.
Pork belly has three distinct layers: skin, meat, and fat. If you prefer a leaner cut, use pork shoulder/butt. For a more flavorful dish, use bone-in pork belly.
Hard Boiled Eggs – You can use chicken eggs, duck eggs or quail eggs.
Thick soy sauce – A bit of thick soy sauce is used to color the dish without being too overpowering. This is a quick substitute to the traditional Vietnamese method of caramelizing sugar.
Fish sauce – Fish sauce is the main seasoning ingredient that provides an umami saltiness. I’m using my favorite brand, Viet Huong 3 crabs.
Salt — Just a bit of salt because too much of the salty fish sauce can be overwhelming.
Sugar – I’m using granulated sugar here to balance out the saltiness.
Chicken Bouillon Powder or Mushroom Bouillon Powder – Also known as Hạt Nêm or Bột Nêm in Vietnamese, this is what’s needed to make the dish authentic that brings the taste to whole new level.
In Vietnam, there is pork bouillon powder which is widely available there and unfortunately not here in the States. Instead, we have either chicken or mushroom bouillon powder with the latter mainly used as a vegetarian option.
In this recipe, I’m using chicken bouillon powder.
Aromatics – Garlic and shallots to add aroma.
Neutral Oil — There’s already enough fat in this dish so we will use only a little to fry the aromatics to bring out their aroma. I’m using vegetable oil, but you can also use other neutral oil, such as canola, sun flower, peanut or avocado oil.
Water and coconut juice – For the braising liquid. One of the most popular alternatives to fresh coconut juice in the States is Coco rico coconut soda, which is what I’m using.
Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)
How to Make Thịt Kho Tàu
Step 1: First cut the pork belly into equal bite-sized pieces, ensuring that each piece has a layer of skin, meat and fat. Marinate the pork belly with fish sauce, sugar, bouillon powder, and half of the garlic and half of the shallots.
Step 2: Hard boil the quail eggs and peel. It takes about 12 minutes for regular size chicken and duck eggs and about 5 minutes for quail eggs.
Step 3: Heat a medium pot with a bit of oil. Add the remaining garlic and shallots and pan fry for 30 seconds until fragrant. Add the marinated pork belly along all its marinade juices, water and coconut juice. Braise for one hour then add the hard boiled quail eggs. Continue simmering for about 30 minutes. Adjust seasonings to taste if needed, garnish and serve.
Vietnamese braised pork belly and eggs
FAQs
My pork has a funky smell. Is this normal and how do I get rid of it?
Some pork belly may retain a lingering barnyard odor, depending on where you get it. Like all Vietnamese households, we give our protein a thoroughly cleaning before cooking, particularly pork belly. Start by scrubbing the pork belly with coarse sea salt and then rinse well.
Next, blanch the pork belly in boiling water for approximately 2-3 minutes. Remove, rinse and pat dry. Pork belly is now ready for cooking.
This brief cooking not only helps eliminate any unwanted odor but also makes it easier to slice the pork belly into neat and even pieces.
I don’t have thick soy sauce. What can I use instead?
If you don't have thick soy sauce, you can substitute it with dark soy sauce, using just a slightly larger amount. Alternatively, you can try the traditional Vietnamese method of caramelizing sugar.
To do this, add about 2 tablespoons of water to a pan and sprinkle 2 tablespoons of granulated sugar. Heat the sugar over medium-high heat until it melts and caramelizes to a dark amber color. Pour this mixture over the pork during the marinating process.
The sugar is heated past the sweet stage so the sugar here will not add anymore sweetness to the dish.
How can I easily peel hard-boiled eggs?
While there are various tips and tricks for easy egg peeling, such as adding salt or vinegar to the boiling water, I haven't found it to produce consistent result.
I did find using room-temperature eggs works best. Boil room temperature eggs then transfer them to an ice bath to cool. When cool enough to handle, gently tap each egg on a flat surface and roll it across the surface to further crack the shell gently. Return them to the ice bath for a minute or two. The water will seep underneath the shell's membrane, making it easier to peel.
How can I remove excess fat from the dish?
If you prefer the texture of pork belly but you’re not a big fan of the large amount of fat it renders, you can remove the excess fat from the finished dish. Prepare the dish in advance and refrigerate. The pork fat will solidify as a white paste at the top as it cools. Simply use a spoon to scoop it out for a healthier version. Make sure to dump the pork fat in the trash, and not the drain.
I don't have coconut soda. What can I use instead?
If you don't have coconut soda, you can substitute it with fresh or bottled coconut juice, 7-up (yup, you read that correctly), or simply water. Keep in mind that sweetness levels may vary, so you'll need to adjust the seasonings accordingly to suit your taste.
While we are here, check out my other version of this recipe using Coke soda!
Why is my pork not tender? What did I do wrong?
Nothing is wrong; it simply needs more time to braise. The pork belly requires sufficient time for all the muscles to break down and become tender. Avoid rushing the braising process and continue cooking until the desired tenderness is achieved. Add additional water and crank up the heat slightly if needed.
Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)
Ingredients
Instructions
- Clean the pork (optional but recommended). Generously coat pork with coarse salt (about 1 tablespoon) and give it an abrasive scrubbing. Rinse pork under cold water. Transfer to a small stockpot. Add water to cover and heat on medium-high until water begins boiling (about 8 minutes). Let it boil for 2-3 minutes then turn off the heat and transfer pork to a colander to rinse and drain dry.
- Slice pork into 2x2 inch cubes then transfer to a large bowl. Marinate with fish sauce, salt, bouillon powder, sugar, garlic, shallot, and thick soy sauce/caramel cooking sauce for at least 30 minutes.
- Braise pork: To the bottom of a small pot, add vegetable oil and heat on medium-high. Add garlic and shallot. Sauté until fragrant and lightly brown (about 30 seconds). Add marinated pork and all its liquid. Toss with aromatics to cover. Add water and coconut soda. Simmer on medium-low without lid for one hour.
- Braise eggs: Add hard-boiled eggs and continue to simmer for 30 minutes or until pork is tender and eggs have darkened in color. For smaller quail eggs, simmer for 15 minutes instead. Garnish with thinly sliced green onions and a sprinkle of freshly ground black pepper. Serve with steamed rice for a complete meal.
