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Prep 30 minutesmins
Cook 3 hourshrs
Total 3 hourshrs30 minutesmins
Vietnamese braised pork belly is the ultimate comfort food! Made with tender caramelized pork belly and boiled eggs, this thit kho tau recipe will be an instant favorite.
Thit kho tau is a classic Vietnamese dish that is served in many households. It’s one of those dishes that is equal parts nostalgic and absolutely delicious. The soft, caramelized, braised pork belly, paired with boiled eggs in an umami-rich, sweet, and savory sauce, topped on a bed of steamed white rice, makes this dish irresistible.
Vietnamese braised pork belly is normally served at home for dinner or during Tết or the Lunar New Year. This recipe is my all-time favorite meal that I could eat over and over again.
Thit kho tau, or Vietnamese braised pork belly, is a classic Vietnamese dish made with pork belly, boiled eggs, garlic, shallots, sugar, fish sauce, and coconut soda, and is slow-cooked until it melts in your mouth. It is an incredibly savory, rich, and slightly sweet dish that is deeply comforting. Vietnamese pork belly is popular during Lunar New Year (Tet) because it symbolizes abundance, warmth, and family togetherness.
You can find all of the ingredients for this thit kho tau recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Pork Belly: Be sure to use a thick-cut pork belly strip or slab with a good amount of meat-to-fat ratio.
Salt and pepper: marinates and seasons the pork belly.
Sugar: adds a touch of sweetness and helps the sauce caramelize.
Garlic and Shallot: are the main aromatics.
Eggs: for added protein and textures.
Coco Rico Soda: is a popular ingredient in Vietnamese cooking. It is the main ingredient in breaking down the pork belly and creating the sweet and savory sauce.
Fish sauce: adds a delicious, salty, and umami finish.
Substitutions and Additions
Substitutions
Caramelized sugar and coconut juice: If you cannot find Coco Rico near you, you can opt for the caramelized sugar and coconut juice method instead. The steps for that process can be found in my thit kho (Vietnamese caramelized braised pork ribs with eggs) recipe.
Pork shoulder or pork but: for a leaner yet still tender cut of pork
Quail eggs: for a smaller bite-sized alternative.
Additions
Star Anise: for added warmth and spice
Thai chili: for added heat
How to Make
Here are the step-by-step instructions for how to make this thit kho tau recipe.
In a large pot, bring water, pork belly, and 1 tablespoon of salt to a boil, and then boil the pork belly for 2 minutes. Drain, rinse with cold water, and pat dry.
In a large bowl, combine the sugar, salt, pepper, sliced garlic, minced shallot, and pork belly. Mix thoroughly to coat the pork and marinate for 30 minutes.
Heat a large pot of water to a boil. Gently place the eggs into the water and boil for 10 minutes. Then place in ice water and peel them.
Transfer the marinated pork belly with the garlic and shallots to a medium- to large-sized pot. Then add the Coco Rico soda and bring to a boil over high heat. Once it reaches a boil, reduce the heat to medium and cover the pot, and simmer the pork for 1 1/2 hours.
Then add the eggs and fish sauce. Skim any remaining scum from the top and cover the pot and simmer for another 1 1/2 hours.
Serve the thit kho tau immediately with rice and enjoy!
Expert Tips
Parboil the pork belly. Parboiling the pork belly removes impurities and scum from the meat, helping achieve a clear sauce as a final result.
Adjust the fish sauce to taste. The final flavor of the Vietnamese caramelized pork belly will depend on your preferences. If you want it saltier, add a dash more fish sauce. If you’d like it to be sweeter, add a dash of sugar.
Monitor the braising time. Pork belly takes time to braise in the crockpot in order to achieve that caramelized, melt-in-your-mouth effect. After 1 hour to 90 minutes, check the color of the sauce and the tenderness of the pork belly to see if more time is needed.
Storage Instructions
You can store any leftover thit kho tau in an airtight container in the refrigerator for up to 4 days.
Reheat: Either reheat in a pot on the stove over medium heat, covered with a lid and stirred occasionally, or microwave with a wet paper towel until warm.
Freeze: Freeze the Vietnamese pork belly in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Pairing Suggestions
This dish is best served with a bowl of steamed rice for dinner or with the following pairing suggestions.
Parboiling or blanching the pork belly is optional; I recommend it because I think of it as a filtering system that extracts all the scum from the pork early on, so it will not be cooking in your sauce later.
How do I know if the pork belly is done?
You will know the Vietnamese braised pork belly is done when the sauce turns deep brown, and the pork belly is tender, gently falling apart.
When do you serve this Vietnamese pork belly?
Typically, you will serve this Vietnamese pork belly with a bowl of steamed white rice and a side of pickled mustard greens during lunar new year.
Vietnamese braised pork belly is the ultimate comfort food! Made with tender caramelized pork belly and boiled eggs, this thit kho tau recipe will be an instant favorite.
Parboil the pork belly. In a large pot, add the pork belly and cover with water and 1 tablespoon of salt. Bring the water to a boil and boil the pork belly for 2 minutes, then drain, rinse with cold water, and pat the pork belly dry.
Marinate the pork belly. In a large bowl, combine the sugar, salt, pepper, sliced garlic, minced shallot, and pork belly. Mix thoroughly to coat the pork and marinate for 30 minutes.
Boil the eggs. Heat a large pot of water to a boil. Gently place the eggs into the water and boil for 10 minutes. Then remove the eggs and soak them in ice water for 10 minutes. Peel the eggs and set aside.
Cook the pork belly. Transfer the marinated pork belly, including the garlic and shallots, to a medium-sized pot. Then add the Coco Rico soda until it covers the pork by 1 inch. Bring the pot to a boil on high heat. Once it reaches a boil, reduce the heat to medium, cover the pot, and simmer the pork for 1 1/2 hours.
Add the eggs and fish sauce. After 1 1/2 hours, add the eggs and fish sauce. Skim any remaining scum from the top, cover the pot, and continue simmering for another 1 1/2 hours until the sauce turns brown and the pork is tender. Taste and adjust if more fish sauce or salt is needed.
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