Thịt Kho Trứng is one of those dishes that’s all about comfort and flavour. Let’s start with the pork belly. It’s cooked until it’s super tender — think: pork that just falls apart when you poke it with your fork. Not to mention, the succulent fat from the pork belly that makes the meat juicy and flavourful!
Then there are the eggs. They’re hard-boiled, but they soak up all the yummy sauce they’re cooked in, so they’re anything but boring! Speaking of the sauce, it’s what brings this dish all together. It has fish sauce and soy sauce, which sounds intense, but they give the dish this amazing savoury taste with a bit of caramel, adding a nice sweetness.
This dish is typically a highlight during Lunar New Year celebrations when families gather and enjoy this special dish. But in my family, its appeal wasn’t limited to the new year, as my mom would cook it throughout the year. Whether it was a chilly winter evening or a casual summer dinner, this dish was a regular feature at our table, usually eaten with a side of pickled mustard greens or just simple steamed vegetables. It’s the kind of comfort meal that makes you feel right at home, no matter where you are!
Related: Vietnamese Coffee Cake
ingredients
For blanching
Braised pork and egg
To serve
directions
Cut pork belly into small pieces, about 1-1 ½ inches.
Blanch the pork belly to remove any impurities: Fill a big pot with cold water, white vinegar, and salt along with the pork belly. Bring to a quick boil over medium heat, then drain the water and give the pork belly a good rinse.
Make the caramel sauce. Heat a pot over medium heat and drizzle with oil and sugar. Allow the sugar to melt down without disturbing it too much.
As soon as the sugar has melted down into a brown copper colour (be careful not to let it reach a burning point as this will render some unpleasant bitterness to the dish), add chopped shallots and garlic and saute this until soft and aromatic.
Add the pork belly and cook this on medium high heat for about 7-10 minutes.
Add fish sauce, soy sauce, chicken bouillon, 2 cups coconut water, and Thai chili peppers, if using. Braise for 35 mins on medium-low with the lid on.
After 30 minutes, add your already boiled eggs and make sure you have enough liquid to cover the eggs completely. Add more water or coconut water and seasoning if necessary. Braise for another 10 minutes on medium-low with the lid on. Occasionally flip the eggs so that all sides get evenly coated in the sauce.
Garnish with chopped green scallions and pepper, to taste. Serve this on a bed of white jasmine rice with a side of steamed vegetables or pickled vegetables of your choice!
